Authentic Pasta La Puttanesca Recipe

Ingredients to make authentic Pasta La Puttanesca:

1. 500 gr. pasta
2. 6 tablespoon olive oil
3. 6 anchovy fillets (in oil, drained and chopped)
4. 2 minced garlic clove
5. 1 1/2 kg. ripe tomato, peeled, seeded and chopped
6. 100 gr. pecorino cheese
7. 2 tablespoon capers
8. 50 gr. black olives, pitted and sliced
9. 2 basil leaves finely chopped
10. Salt
11. pepper to taste

How to make authentic Pasta La Puttanesca:

• Heat the oil in a skillet over medium heat.
• Sauté the garlic for three minutes, lower the heat to a minimum and add the anchovies.
• Cook another three minutes, until the anchovies dissolve.
• Add the tomatoes, season with sea salt, pepper, add the chopped basil and cook for 25 minutes and set aside.
• Bring to a boil in plenty of water with a handful of sea salt, in a large saucepan.
• When it starts to boil, add the Spaghetti all at once.
• Stir until completely submerged.
• Cook al dente (the pasta should be firm) and strain.
• Heat the sauce over low heat, add the spaghetti, mix well, add pecorino cheese and serve immediately