One of the best ways to surprise your guests is by preparing a delicious plate of Italian pasta alla puttanesca to eat because, in addition to being a delicious meal, they usually do not require very laborious preparation (unless you are going to make the fresh pasta yourself).
In any case, on this occasion our friends from Nutrition and Cooking have wanted to teach us step by step how to make delicious finger-licking fusilli alla puttanesca, although you can use another type of short or long pasta if you prefer it. Cheer up!
Ingredients to make Fusilli alla puttanesca:
- 500 grams of tricolor fusilli pasta
- 1 unit of green pepper
- 1 unit of onion
- 500 grams of crushed tomato
- 10 units of Anchovies
- 15 units of black olives
- 2 tablespoons of olive oil
- 1 unit of cayenne
- fresh basil
- 1 pinch of salt
- 1 pinch of Pepper
- Oregano
How to make Fusilli alla puttanesca:
- The first step to make these fusilli alla puttanesca that we have to do is clean and cut the onion and the pepperinto squares of the same size more or less.
- Next, we sauté the vegetables in a pan with the hot oil and the chili until the onion becomes transparent, about 6 minutes approximately.
- Subsequently, we add the crushed tomato and let everything cook together over low heat.
- Once the crushed tomato is cooked, taste and season the fried pasta alla puttanesca with a little salt and sugar if the acidity needs to be corrected.
- Then add the chopped anchovies, oregano, a few basil leaves, stir everything and let cook covered for a while longer.
- Meanwhile, cook the fusilli in a pot with plenty of water according to the manufacturer’s instructions and once ready, drain them under cold water so that the pasta does not stick.
- Next we add the drained pasta to the puttanesca sauce and let all the ingredients integrate, stirring for another 3 minutes.
- Add the pasta with the sauce to the fire so that it mixes well for 2 or 3 minutes.
- Once finished add the chopped black olives.
- After that time, we can enjoy this delicious dish of Italian fusilli alla puttanescaby adding finely chopped black olives on top.
