This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.

To celebrate our 1 year anniversary, we are OFFERING you Mondial Relay delivery for purchases over €80!

Your Cart 0

No more products available for purchase

Products
Pair with
Subtotal Free
View cart
Shipping, taxes, and discount codes are calculated at checkout
  • American Express
  • Apple Pay
  • Cartes Bancaires
  • Mastercard
  • PayPal
  • Shop Pay
  • Visa

Your Cart is Empty

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

il Passaggio , offers you this spaghetti recipe from the beginning of the 20th century which comes to us from the Naples region.

Two versions have been at war for a long time: the Neapolitan, which exclusively seasons long pasta, is without anchovies, and the Lazio version, which is paired with penne or spaghetti, with anchovies. At il Passaggio , we have a weakness for the Neapolitan version (the one presented below).

Ingredients (for 4 people):

Preparation :

  • Place the spaghetti in a large pan of boiling salted water and cook until al dente.
  • In a large sauté pan, heat 3-4 tablespoons of olive oil. Finely chop the garlic and add to the pan, let it sweat for a few moments before adding the peeled tomatoes, previously crushed. Taste and adjust the seasoning. Let it simmer over high heat for 6 to 7 minutes, stirring from time to time.
  • Drain the pasta then add it to the pan with 2 tablespoons of cooking water and the remaining olive oil. Mix for a few moments over high heat, sprinkle with chopped flat-leaf parsley and serve immediately.
  • On the plate, add anchovy fillets, olives, capers and sprinkle with grated parmesan.

Quick to realize and excellent!

Enjoy your meal!