Spaghetti alla puttanesca

Name: Spaghetti alla puttanesca - Luminita K.
Ingredients: 200 g spaghetti; 2 tablespoons oil (the oil from which we take anchovies); 2 cloves of garlic; 8 anchovy fillets; one tomato; olives; salt; pepper; one tablespoon of capers; one hot pepper (I didnt add it because I dont eat spicy at all)

Pasta/Pizza - Spaghetti alla puttanesca by Luminita K. - Recipia

I made spaghetti alla puttanesca one evening when I needed to cook something quickly and didn't feel like spending too much time in the kitchen. It's one of those recipes I turn to every time I have a can of anchovies on the shelf, some olives, and a stray tomato in the fridge. Everything is done in parallel, without complicated steps. It doesn't require hard-to-find ingredients or any special technique. Quick Info Total time: about 25 minutes Preparation time: 5 minutes Cooking time: 15-20 minutes Servings: 2 Difficulty: easy Recipe type: quick dinner, Italian pasta Ingredients 200 g spaghetti 2 tablespoons oil (preferably the oil from the anchovy can) 2 garlic cloves 8 anchovy fillets a large tomato, diced pitted olives (amount to taste, I usually add about a handful) 1 tablespoon capers salt and pepper 1 small chili pepper (optional – I don't use it, but traditionally it's included) Preparation method 1. Bring a large pot of water to a boil. When it starts to boil, add salt and then the spaghetti. Let them cook al dente, about the time indicated on the package. Drain and set aside. 2. While the pasta is boiling, dice the tomato. Peel and finely chop or crush the garlic. If you want chili, slice it into thin rounds. 3. Put the oil in a large skillet over medium heat. Add the garlic, anchovy fillets, diced tomato, and olives. Stir gently. Let them cook for 5 minutes, just enough for the tomato to soften and the flavors to combine. 4. After 5 minutes, add the capers. Stir again and let everything cook for another 1-2 minutes. 5. Add the drained spaghetti to the sauce in the skillet. Mix well so that the pasta is evenly coated. Let them cook for another 2 minutes, just to heat everything through. 6. Taste and adjust with salt and pepper. The anchovies, capers, and olives are already salty, so sometimes you might not need to add more salt. 7. Serve immediately while hot. Why I make this recipe often It’s one of the quickest pasta recipes I know and doesn’t require too many special ingredients. Everything is ready in 20-25 minutes without dirtying too many dishes. It’s perfect when you don’t feel like cooking but want something more substantial than a salad. Tips and variations Tips Don’t rinse the pasta after draining, or it won’t stick to the sauce. If you want more texture in the sauce, you can use two smaller tomatoes instead of one large. Don’t cook the garlic too much at the beginning, just until fragrant, not burnt. Substitutions You can use any type of long pasta – linguine or fettuccine if you don’t have spaghetti. Anchovies can be replaced with tuna, but the flavor will be different – not as salty or intense. Capers can be omitted if you don’t have them, although their flavor is hard to replace. Variations If you want a spicier sauce, add chili (dried or fresh). You can also add some halved cherry tomatoes if you have them. You can sprinkle chopped fresh parsley on top if you like greenery. Serving ideas This pasta is great hot, straight from the skillet. It doesn’t need Parmesan because it’s already salty and quite complex in flavor. I sometimes serve it with a green leaf salad, just with a little oil and lemon. Frequently asked questions 1. Can I use canned tomatoes instead of fresh tomato? Yes, if you don’t have fresh tomatoes, you can use canned tomatoes (diced). Drain them well beforehand. 2. What kind of olives do I use? I use black, pitted olives. Kalamata or green olives work too, depending on your taste. 3. What do I do if I don’t have anchovies? Without anchovies, it won’t have the same specific taste, but you can try with a little tuna or leave the sauce with just olives and capers. 4. Does it work with whole wheat pasta? Yes, it works with whole wheat pasta, but the cooking time may be slightly longer. 5. Is the chili pepper mandatory? No. It can be omitted without any problems, especially if you can’t handle spicy food. Nutritional values Estimate for one serving (half of the recipe): Approximately 450-500 kcal Protein: 14-16 g Carbohydrates: 65-70 g Fats: 15-18 g Sodium may vary, especially due to anchovies, olives, and capers. It’s a recipe with quite a bit of sodium, so don’t add extra salt without tasting. Storage and reheating Pasta alla puttanesca is best freshly made. However, if there are leftovers, you can store them in the fridge for 1 day in a sealed container. They reheat quickly in a skillet with a spoonful of added water, but they won’t have the original texture. I do not recommend freezing.

Spaghetti alla puttanesca

Tags

Categories