Pasta Puttanesca: ready while you cook the pasta

If you have no idea what to put on the table again, but you feel like pasta. And the goal is to be settled in half an hour to binge The Affair. No time to waste, into the pan with that pasta puttanesca from our neighbors. 

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Pasta puttanesca is the perfect weekday meal. It’s on the table in no time, but has a lot of flavor thanks to the capers, olives, and anchovies.

Servings: 4

Ingredients

2 shallots
3 tablespoons capers
75 black olives (pitted)
75 grams anchovies in oil
4 tomatoes
400 grams bigoli or spaghetti
1 clove of garlic
olive oil
1 bunch of flat-leaf parsley
75 grams Parmesan cheese

Preparation

• Slice the shallots into thin half rings. Remove the capers from their stems and chop them roughly. Halve the olives and cut the anchovies into pieces. Bring a large pot of water to a boil with some salt. Cut a cross in the top of each tomato.
• Submerge the tomatoes in the boiling water for about 15 seconds. Rinse them under cold water and peel off the skin with a knife. Cut the tomatoes into quarters and remove the seeds. Chop the flesh roughly.
• Cook the pasta al dente in the remaining boiling water. Drain the pasta. Crush the garlic into a paste with the flat side of your chef's knife. Heat a generous splash of olive oil in a large pan. Add the shallots, garlic, capers, olives, anchovies, and tomato. Sauté everything for about 5 minutes over medium heat. Stir regularly until a nice sauce forms. Mix in the pasta and grind a good amount of pepper over it. Stir in the chopped flat-leaf parsley. Pour the dish into a large bowl, sprinkle a generous amount of grated Parmesan over it, and serve immediately.

Text: FavorFlav