Pasta alla puttanesca
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It’s a pleasure to live with pasta. Very little carbohydrate in the food, almost vegetarian. Pasta under puttanesca durää myös brisk chiliä.1 handful of grated Parmesan cheese 2 handfuls of parsley 1-4 chillies pepper 500g of spaghetti or penne. Add fresh water so that the anchovies don’t lose too much salt.
Open the largest pan you can find in the cupboard. Peel and chop the onions. Start sautéing in a pan in a brisk olive oil, stirring.
Bring the pasta water to the boil. Season with a generous amount of salt. Cook the pasta al dente, as Giuseppe would say.
Cook the parmesan until ready. Split the olives (if pitted).
When the onions start to brown, pour off the water and add the anchovies to the pan. They will melt into the sauce as soon as they heat up. Add the tomato paste to the sauce, cook until slightly heaped. Season with chilli and pepper (no need for salt as the other ingredients will be enough). Finally, add the olives and capers to the sauce.
Drain the pasta, then rinse. Combine the pasta in a pan with the sauce and divide among the plates.
Garnish the pasta with the puttanesca parsley and grated parmesan.
