Puttanesca is originally prepared with Anchovies, however, a vegetarian version of the recipe can be prepared using Capers. They are Mediterranean pickled flower buds, typically preserved in brine and have an acidic flavour that adds a perfect punch to your dish.
Chef's tip: if you cannot find Capers, you can use Green Olives or Green Peppercorns as a substitute.
- 320 g Spaghetti
- 800 g Peeled tomatoes
- 10 g Capers in salt or 30 g Green Olives or 10 g Green Peppercorns
- 1 bunch Parsley
- 100 g Gaeta Olives (dark violet skin)
- 3 cloves Garlic
- 2 Dried chilli
- 30 g Extra Virgin Olive Oil
- Salt to taste
- To make the puttanesca, rinse the capers with run water to remove excess salt, then dry and coarsely chop them. If using green olives or peppercorns, chop them without rinsing.
- Crush the Gaeta olives with a knife. You can use regular black olives as a substitute.
- Wash, dry and chop the parsley and keep on the side.
- In a boiling pot of water, cook the pasta al dente, stirring after every few minutes.
- In a large pan over medium heat, sauté whole peeled garlic cloves and the chopped dried chillies in EVOO, along with the capers/green olives/green peppercorns.
- Now, pour in the lightly crushed peeled tomatoes, consistently stirring for another 10 minutes over medium heat.
- When the sauce is ready, remove the garlic cloves and add the crushed olives.
- Toss in the al dente pasta in the sauce and combine well. Garnish with Parsley. Serve piping hot!