Cavatelli alla Puttanesca Fresca

Cavatelli alla Puttanesca Fresca

Puttanesca is a sauce that doesn't go unnoticed. Flavorful, spicy, and full of character, today it is prepared with seasonal cherry tomatoes and a little fresh parsley. Anchovies, olives, and capers remain the stars of this Italian classic, which is easy to recreate at home.

Ingredients

  • 400g rimacinata durum wheat semolina
  • 200g water
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, finely chopped
  • 4–6 whole anchovies in oil
  • 1 pinch dried chili flakes
  • Two generous handfuls of cherry tomatoes, halved
  • A handful of pitted olives (ideally Gaeta or Kalamata), roughly chopped
  • 1 tablespoon capers, rinsed
  • Parsley

Preparation

Cavatelli
  1. Place the semolina on the work surface, form a circle in the middle, and pour in the water.
  2. Gradually mix in the semolina with a fork until you obtain a smooth dough.
  3. Knead for 5-10 minutes until the dough is smooth and supple.
  4. Roll out the cavatelli and let dry for 20 minutes.

 

Sauce
  1. In a skillet, heat the cherry tomatoes in olive oil over medium heat for 3–4 minutes, until they begin to burst and release their juices.
  2. Add the anchovy fillets and let them melt gently in the tomato juice, about 30–45 seconds.
  3. Add the chili flakes, then the garlic. Cook for a few seconds without letting it brown.
  4. Stir in the olives and capers. Taste and adjust the seasoning (be careful, the capers are already salty).
  5. Meanwhile, bring a large pot of salted water to a boil.
  6. Cook the cavatelli until al dente (3-5 minutes, taste a piece of pasta to check).
  7. Transfer the cavatelli and a little cooking water directly to the pan. Mix well for 1-2 minutes.
  8. Add the parsley and mix.
  9. Serve immediately, with a drizzle of olive oil.
Preparation
45 min
Cooking
10 min
Servings
2 portions
Category
Main dishes
Recipe by
Emilie Madeleine
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