Peel, empty and chop the tomatoes, fry the garlic and chopped chillies in a casserole and add the tomato cover the casserole and let out boiling for ten minutes.
| 🚻 3 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make spaghetti to puttanesca: |
| 4 units of tomato 1 jet of oil 2 cloves of garlic 2 units of red chilli water 12 units of olives without bone 8 units of anchovy 1 handful of capers 1 tablespoon of minced parsley 1 handful of Basil leaves 350 grams of spaghettis 1 cup Parmesan cheese (optional) |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make spaghetti to puttanesca:
2. past this time, add water if necessary and when the tomato becomes soft add the parsley, the basil, the anchovies, olives and the capers all chopped and chopped. Cook for 3 minutes.
3. Meanwhile, cook the spaghetti in a traditional way until they are tender and drain them. Then they incorporate into the rottanesque sauce and remove. Serve with grated cheese.
