First courses
Pasta alla puttanesca with ready-made Sugo
Olives, capers, garlic and chilli in a bold tomato sauce: puttanesca is one of the quickest pasta dishes of Neapolitan cooking. With Minnelea Sugo Cilentano as a base, already cooked with extra virgin olive oil, garlic and oregano, the sauce is ready in the time it takes to cook the spaghetti.
Method
- Soak the capers in cold water for 10 minutes, then rinse them. Roughly chop the olives. Bring the pasta water to the boil and salt it lightly: olives, capers and anchovies are already salty.
- In a wide pan, heat the oil with the crushed garlic and the broken chilli. If using anchovies, add them and let them melt over a low heat, pressing them with a wooden spoon. Remove the garlic before it darkens.
- Pour in the Sugo Cilentano, add the olives and capers and let it reduce for 6–8 minutes over a medium heat.
- Cook the spaghetti, drain them al dente and toss them in the sauce for a minute with a splash of cooking water. Off the heat add the chopped parsley and serve at once.
Minnelea products for this recipe
The preserves used in this recipe.
In Lazio puttanesca is made with anchovies, in Naples often without: both are traditional. For a spicier puttanesca use Sugo all'Arrabbiata instead of Cilentano and leave out the chilli. The recipe contains wheat and, with the anchovies, fish.