"La Puttanesca" is a great classic of Italian cuisine, simple, with strong flavors and strange stories: just like this recipe! It is said that this dish was born in taverns near brothels and was the pasta dish to revive guests tired from nights of debauchery.
Preparation: approx. 40 min.
Cooking: approx. 10-12 min.
INGREDIENTS
• 400 g Busiate (linguine are also a classic!)
• 400 g peeled tomatoes
• 50 g extra virgin olive oil
• 80 g olives (we recommend Taggiasca olives)
• 40 g capers
• 70 g onion
• 2 cloves of garlic
• 120 g fresh cherry tomatoes
• 2 anchovy fillets
• chili to taste
• parsley to taste
PREPARATION
1. Take the cherry tomatoes, cut them in half, add a pinch of salt, sprinkle with brown sugar, a clove of garlic, and a drizzle of extra virgin olive oil (10 g). Bake for 40 minutes at 150 degrees in grill mode.
2. In a hot pan, put a clove of garlic and 40 g of oil. Then add slices of chili (we prefer fresh but flakes also work) and finely chopped onion.
3. Then also add the olives, capers, and peeled tomatoes and let cook for a few minutes.
4. After letting everything simmer well, add the two anchovy fillets, lower the heat, and let them melt gently.
5. Drop the pasta into boiling salted water. Be careful: salted water and enough of it for the pasta!
6. Once the pasta is ready (1 to 2 minutes before the usual cooking time... always taste!), drain it and add it to the pan with the sauce, also adding the previously oven-caramelized cherry tomatoes.
7. If the pasta seems dry, add half a ladle of cooking water and a drizzle of raw olive oil.
8. If you like, also add a little parmesan or pecorino... according to your taste!