It is not known for certain who invented the famous sauce named after the ancient profession "Putanesco". But its tart, aromatic and original taste is familiar to many. It can be served with meat or baked fish, but it goes especially well with Italian pasta.
It is necessary
- - 400 g of Fettuccine pasta;
- - 450 g of dried tomatoes in olive oil;
- - 2 onions;
- - a pinch of fresh herbs for decoration;
- - 6 tbsp. tablespoons of olive oil;
- - 35 g Parmesan;
- - 3 cloves of garlic;
- - hot peppers, anchovies, olives, salt, oregano and capers - to taste.
Instructions
Step 1
Pour extra virgin olive oil into a deep frying pan and heat well. Chop hot peppers, onions and garlic finely. Add to the skillet and sauté over low heat, stirring frequently.
Step 2
When the ingredients begin to emit their characteristic aroma, add anchovies, tomatoes, chopped oregano, capers and olives to them. Bring the whole mixture to a boil, then simmer over low heat for another 10 minutes.
Step 3
Boil water in a large saucepan, add salt and dip the fettuccine pasta in it. Bring to a boil again and cook for no more than 3 minutes until the paste reaches al dante. Put the finished "fettuccine" on a dish, pour over the sauce, sprinkle with fresh herbs and finely grated parmesan.
