Ingredients

• 320 g spaghetti
• 200 g tomato sauce (fresh, in season)
• 5 g fried capers
• 5 g pitted Taggiasca olives in oil
• 1 pc red pepper
• fresh horseradish
• extra virgin olive oil
• seed oil
• salt

For the spaghetti alla puttanesca and horseradish recipe, cook the spaghetti in plenty of boiling salted water. Meanwhile pour 10 g of oil into a pan and heat it with the chilli pepper cut in half; add the datterini puree and cook for 10 minutes. Season with salt. Drain the pasta al dente, leaving 4 spaghetti in the water. Season with the tomato sauce. Drain the 4 most cooked spaghetti, dab them and fry them in a saucepan with seed oil at 170 ° C for 1-2 minutes. Spread the spaghetti seasoned on the plates, completed with the olives, the fried capers and the grated horseradish at the moment; decorated with fried noodles.
Recipe by Davide Oldani

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