Spaghetti puttanesca (another variation) recipe Share this recipe on FacebookAnother variation of the classic Italian spaghetti puttanesca dish. It can be served as a starter or as a meal on its own.
Preparation time: 5 minutes, Cooking time: 40 minutes, Serves: 4
Ingredients 1/3 cup olive oil 8 flat anchovies 8 whole garlic cloves, peeled 1/4 teaspoon dried red chili flakes 3 cups medium ripe tomatoes, chopped and seeded 12 Kalamata olives, pitted and sliced 2 Tbsp capers, drained 5 garlic cloves, chopped 1/3 cup fresh parsley, finely chopped 1 Tbsp fresh basil, chopped Fresh parsley, chopped, to serve 1 pack of spaghetti (enough for 4 servings)
Directions Heat the olive oil in a skillet. Add the anchovies and whole garlic cloves. Cook until the garlic cloves brown and the anchovies fall apart. Add the red chili flakes and cook a few seconds more. Add the tomatoes, olives, and capers and simmer for 30 minutes.
Add the chopped garlic, parsley, and basil to the sauce and simmer for 5 more minutes.
A while before the sauce is ready, cook the spaghetti in plenty of boiling salted water according to instructions on the packaging. Drain and return to a bowl. Add half of the sauce and toss well until the spaghetti is well coated. Pour the remaining sauce on top, sprinkle the chopped parsley and serve. Back to Spaghetti puttanesca (another variation) recipe
Back to the Spaghetti puttanesca (another variation) recipe
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