Pasta Garofalo -  Elicoidali Garofalo alla puttanesca 

 Elicoidali Garofalo alla puttanesca 

Puttanesca sauce is one of the most famous recipes of Italian cuisine and extremely popular among Italians. This is a typical dish from the center-south and especially from the Naples area.

Preparation Time

30"

Portions

4

Difficulty

low

Ingredients

  • 400 g Garofalo elicoidali (n. 34)

  • 400g chopped tomatoes

  • 100 g black olives

  • 4 anchovy fillets

  • 1 chilli pepper

  • 1 garlic clove

  • 1 tbsp capers

  • Pinch of sugar

  • Freshly chopped parsley

  • Extra virgin olive oil

  • Salt

  • Grated parmigiano reggiano cheese (optional)

Product used

Preparation

  • 1

    - Heat the garlic and chilli in olive oil in a deep-based pan.

  • 2

    - Add the anchovies and sautée until fully broken down.

  • 3

    - Add the chopped tomato and cook for 10-15 minutes. Season the tomato sauce with a pinch of sugar and salt as required.

  • 4

    - Add the diced black olives and capers, leaving everything cook for a few more minutes.

  • 5

    - Drain the elicoidali, mix everything together in the pan, add the chopped parsley and serve.

  • 6

    - Add a few tablespoons of the pasta water to make sure it's not too dry.

  • 7

    - If desired, add some grated parmigiano reggiano cheese along with the parsley.

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