spaghetti alla puttanesca

Pasta puttanesca is an original budget-friendly meal with inexpensive pasta that gets a flavor kick from ingredients like anchovies, olives, and garlic.

Pasta Puttanesca Recipe

olive oil (0.32)

onion

garlic (0.32)

anchovy filets (0.39)

28 ounces. can crushed tomatoes (0.79)

basil (0.05)

tsp crushed red pepper (0.02)

kalamata olives (0.54)

capers

spaghetti (1.09)

Dice the onion and mince the garlic. Add the olive oil, onion, garlic, and anchovy filets to a large skillet. Sauté the ingredients over medium heat until the onions are soft and the anchovies have dissolved.

Add the crushed tomatoes to the skillet, along with the basil, crushed red pepper, sliced olives, and capers. Stir to combine, then allow the sauce to come up to a simmer. Once simmering, turn the heat down to low and let the sauce simmer, stirring occasionally, while you cook the pasta.

Bring a large pot of water to a boil over high heat. Once rapidly boiling, add the spaghetti and continue to boil until the pasta is tender (about 7 minutes). Reserve about 1/2 cup of the starchy pasta water before draining the past in a colander.

Add the cooked and drained pasta to the puttanesca sauce in the skillet (or if your skillet is not big enough, add them both to the large pot used to cook the pasta, heat turned off). Stir to combine the pasta with the sauce. If the pasta becomes dry, add a splash or two of the reserved pasta water. Serve hot.

Recipe video above. Spaghetti alla Puttanesca is a traditional Italian pasta from Naples with a sauce based on pantry essentials. This plants it firmly in the (excellent) emergency-meals collection!You don&#39;t need much salt in Puttanesca sauce because the olives, capers and anchovies provide the seasoning. Don&#39;t skip the anchovies - sauteeing it cooks out the fishy flavour and it just dissolves in the sauce, leaving behind savoury flavour you can&#39;t get from just plain salt. You&#39;d have to have a finely attuned palette to even know it&#39;s in the sauce!

Spaghetti alla Puttanesca

spaghetti (,

tbsp extra virgin olive oil

galic (, finely minced (knife, not garlic press))

anchovy

olives

capers (, drained (Note 3))

tsp chilli flakes ((red pepper flakes))

/ 14 tomato

water

oregano

tsp kosher / cooking salt ((or 2 pinches table salt))

tsp black pepper

tsp sugar (, if needed (depends on tomato quality, Note 4))

basil

Prepare: Bring a large pot of water to the boil, ready for the pasta. Warm serving bowls (I microwave 1 minute).

Cook garlic: Heat olive oil in a medium skillet over medium high heat. Add garlic and cook for 15 seconds until it starts turning golden.

Cook anchovies: Add anchovies, capers, olives and chilli flakes. Cook for 1 minute.

Tomato: Add tomato, then add water into the can. Swirl around to rinse then pour into the skillet.

Simmer: Add oregano, salt and pepper. Stir, bring to simmer, then turn down to low and cook over medium heat for 10 minutes or until the tomato has broken down and created a sauce. Turn off stove when ready if not timed with cooked pasta.

Cook pasta: Meanwhile, add 2 teaspoons salt into the pot of water. Then add pasta and cook per packet directions.

Reserve pasta water (Note 5): Just before draining, scoop out a mugful of pasta cooking water and set aside. Then drain pasta in a colander.

Toss pasta: Immediately add pasta into sauce. Add 1/4 cup of pasta cooking water (Note 5) then use 2 wooden spoons to toss the pasta, still on a low stove, for 1 minute or until the sauce is no longer in the skillet but rather clinging to the pasta strands (but still slick and slippery). If the pasta gets too dry, add more pasta cooking water and toss.

Serve: Immediately transfer into warmed bowls. Drizzle with olive oil, sprinkle with basil. Serve immediately!

Gli spaghetti alla puttanesca sono un gustoso primo piatto con pomodoro, olive, alici e capperi, facile e veloce da preparare! Scopri dosi e ricetta.

Spaghetti alla puttanesca

Spaghetti ¾ lb

tomatoes 1 ¾ lb

Anchovies in oil 1 oz

Salted capers ⅓ oz

Gaeta olives ½ cup

cloves

chili pepper 2

Extra virgin olive oil 2 ½ tbsp

salt

Spaghetti grossi quadrati 320 g

Pomodori pelati 800 g

Acciughe sott'olio 25 g

Capperi sotto sale 10 g

mazzetto

Olive di Gaeta 100 g

Aglio 3 spicchi

Peperoncino secco 2

Olio extravergine d'oliva 30 g

Sale fino q.b.

https://banzai-pmd-meride-tv.akamaized.net/amets/giallozafferano/2024/09/c6z71r/c6z71r.mp4

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Spaghetti alla Puttanesca

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Spaghetti alla puttanesca

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