Debi Mazar and Gabriele Corcos dish on their savory spaghetti alla puttanesca.
Following our chat with cooking duo Gabriele Corcos and Debi Mazar, the couple shared their beloved recipe for spaghetti alla puttanesca replete with fresh and natural ingredients.
Spaghetti Alla Puttanesca
4 anchovy fillets 2 cloves of garlic 1 tbsp salted capers 2 oz pitted and sliced black olives 1 lb ripe tomatoes (you can use peeled tomatoes if you're in a hurry) 1 handful of parsley Crushed hot red pepper Extra virgin olive oil, salt, and pepper to taste 1 lb spaghetti
Submerge the tomatoes in boiling water for one minute, then peel and open them. Discard the seeds and cut into small cubes. Then, rinse the capers under fresh water to remove the extra salt, pat dry, and roughly chop.
In a large non stick pan, heat about three tablespoons of olive oil and sauté together with garlic, anchovies, hot pepper, olives, and capers for about 3-4 minutes. Add the tomatoes and let cook on a medium low fire for about 10-15 minutes.
Taste the sauce before seasoning with salt, as the anchovies and the capers play a big role in flavoring the puttanesca. In a pot of salted boiling water, cook the spaghetti about two minutes less than indicated on the box. Next, drain and add pasta to the sauce pan on a medium high flame. Toss around for 1-2 minutes, making sure the sauce is evenly distributed on the pasta.
Add a sprinkle of finely chopped parsley, drizzle with extra virgin olive oil, and serve.