Spaghetti alla Puttanesca by @federicofusca

N/A

4 servings

🍝

400 g

Spaghetti

🥓

30 g

Lardo Di Colonnata

🫒

30 g

Olives

🐟

15 g

Anchovies

🧄

2 cloves

Garlic

🫙

10 g

Capers

🌿

5 g

Parsley

🫒

30 ml

Extra Virgin Olive Oil

🧂

3 g

Salt

🌶️

0.5 g

Pepper

🧀

40 g

Pecorino

🍋

1

Lemon

Preparation Steps

  1. Step 1/17

    Finely chop the garlic and parsley.

    garlic
    fresh parsley
    🔪chef's knife
    🪵cutting board

  2. Step 2/17

    Cut the lardo di Colonnata into small pieces.

    lardo di Colonnata
    🔪chef's knife
    🪵cutting board

  3. Step 3/17

    Bring a large pot of generously salted water to a boil.

    salt
    🍲large pot

  4. Step 4/17

    Cook the 400 g spaghetti in the boiling water until very al dente, about 2 minutes less than package directions.

    spaghetti
    🍲large pot
    🥢tongs

  5. Step 5/17

    Heat the 30 ml extra virgin olive oil in a large skillet over medium heat.

    extra virgin olive oil
    🍳large skillet

  6. Step 6/17

    Add the lardo di Colonnata and cook until it renders its fat, about 2 minutes.

    lardo di Colonnata
    🍳large skillet
    🥄wooden spoon

  7. Step 7/17

    Add the chopped garlic and anchovy fillets to the skillet.

    garlic
    anchovy fillets
    🍳large skillet
    🥄wooden spoon

  8. Step 8/17

    Stir until the anchovies dissolve and the garlic is fragrant, about 1 minute.

    anchovy fillets
    garlic
    🍳large skillet
    🥄wooden spoon

  9. Step 9/17

    Add the 400 ml tomato passata and simmer for 8 minutes.

    tomato passata
    🍳large skillet
    🥄wooden spoon

  10. Step 10/17

    Stir the 30 g black olives and 10 g capers into the tomato sauce.

    black olives
    capers
    🍳large skillet
    🥄wooden spoon

  11. Step 11/17

    Reserve 120 ml of pasta cooking water, then drain the spaghetti.

    spaghetti
    🍲large pot
    🥣colander

  12. Step 12/17

    Add the drained spaghetti to the sauce and toss over medium heat.

    spaghetti
    🍳large skillet
    🥢tongs

  13. Step 13/17

    Add enough reserved pasta water to make the sauce glossy and coat the pasta.

    spaghetti
    🍳large skillet
    🥢tongs

  14. Step 14/17

    Season with black pepper and taste before adding salt only if needed.

    black pepper
    salt
    🍳large skillet
    🥄wooden spoon

  15. Step 15/17

    Remove the skillet from the heat and toss in the chopped parsley.

    fresh parsley
    🍳large skillet
    🥢tongs

  16. Step 16/17

    Finely grate the Pecorino Romano and zest the lemon.

    Pecorino Romano
    lemon
    🧀box grater

  17. Step 17/17

    Serve the pasta with Pecorino Romano and a little lemon zest on top.

    Pecorino Romano
    lemon
    🥢tongs

Composition

Ingredients

Types

Grains, Meat, Pork, Vegetables, Condiments, Fats, Oils, Seasonings, Fruit

Ingredients

Spaghetti, Lardo di Colonnata, Olives, Anchovies, Garlic, Capers, Parsley, Extra virgin olive oil, Salt, Pepper, Pecorino, Lemon

Allergens

Gluten

Dietetics

Dietary regimen

Pescatarian, Mediterranean Diet

Calories

610 kcal

Macro nutrients

Protein: 21g, Carbohydrates: 82g, Fat: 21g, Saturated Fat: 7g, Fiber: 6g, Sugar: 7g

Nutritional Information

Minerals

Sodium: 1180mg, Calcium: 230mg, Iron: 3.2mg, Potassium: 480mg

Vitamins

Vitamin C: 18mg, Vitamin A: 95mcg, Vitamin K: 55mcg, Vitamin B12: 1.1mcg

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

None ()

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, large pot, large skillet, colander, wooden spoon, box grater, tongs

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Pasta Dish

Occasions

Lunch, Dinner, Weeknight Meal, Family Meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Neapolitan, Mediterranean

Geographic

Italy, Naples

Various

Aspect

Texture

Al dente, Silky, Tender, Juicy, Crisp

Flavors

Savory, Salty, Umami, Briny, Tangy, Garlicky, Rich, Herbal, Citrusy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly,Store in an airtight container at or below 4°C / 40°F), freezer : 2 months (Freeze in an airtight freezer-safe container,Freeze without cheese garnish for best texture)