Friday, January 22, 2021

Spaghetti alla Puttanesca with Mutti Tomatoes

 Spicy and flavorful, these classic Italian Spaghetti alla Puttanesca are a sure way to make any dinner special

This post is sponsored by Mutti, but the content and opinions expressed here are my own #MealsMeanMore #MutiPartner #ItalyBestTomatoes

Is your fork ready to dig into these perfectly swirled and extra tasty spaghetti alla puttanesca?! Coated in spicy and garlicky sauce, mingled with tasty olives and capers, and my favorite Mutti Tomato Puree. Spaghetti night doesn't get much better than this!
I'm sure you've heard and hopefully tasted one of  the many products offered by Mutti. It's the #1 top-selling brand of tomatoes in Italy, and for very good reasons.
If you take a look at their label, these are made with only two ingredients: sun-ripened 100% Italian tomatoes from the Emilia Romagna region and a pinch of Mediterranean sea salt. No additives or preservatives.  
Mutti products come from 120 years and 4 generations of work and passion to provide the best, high-quality and super tasty tomatoes. Using better ingredients, like Mutti’s tomatoes, helps create delicious meals, perfect for bringing the family together! You can learn more about Mutti products

Now, let's talk spaghetti for a minute. This recipe is super simple, so flavorful and ready in no time. By the time you bring a large pot of water to a boil and cook the pasta, your sauce will be ready. All you need is a bit of garlic, capers, tasty olives, anchovies (or anchovy paste if you like). Saute' for a minute, add the crushed tomatoes and simmer until ready. Toss with the spaghetti and chopped fresh parsley. And eat as fast as you can ;)
Ready to try it too?!? Buon appetito!


YIELD: 4 servings
    • 2 tablespoons extra virgin olive oil
    • 2 garlic cloves, crushed
    • 1 teaspoon anchovy paste or 6 anchovies fillets, cut in small pieces
    • 1/2 tablespoon capers, drained and chopped
    • 2 peperoncini (Italian dry hot peppers)
    • 1/2 cup  Kalamata olives, sliced
    • 14 oz Mutti Passata (crushed tomatoes)
    • 12 oz spaghetti
    • 1 tablespoon fresh chopped Italian parsley


TIME: 20 minutes
    Bring a large pot of salted water to a boil. When boiling add the spaghetti and cook al dente mixing once in a while, following the direction on the box (mine were ready in 9 minutes)
    In the meantime, let's make the sauce.. In a large pot over medium heat, add the oil and saute' the garlic, anchovies, capers,  peperoncini and olives for a couple of minutes. 
    Add the crush tomatoes, half of the parsley. Salt and pepper to taste. Simmer over medium-low heat for about 15 minutes. Remove the garlic if you like. 
    Add the spaghetti when ready in the pan with the sauce, and toss. Add a little bit of cooking water from the pasta if needed. Sprinkle with the remaining chopped parsley and serve. 
    Buon appetito!

    1 comment: