Italian recipes
Spaghetti puttanesca
No ratings yet
15 min
Serves 4
Italian
Ingredients
- 4 garlic cloves, minced 4 garlic cloves, minced
- 1/2 tsp dried hot red chili flakes 2.5 ml dried hot red chili flakes
- 1/4 cup olive oil 60 ml olive oil
- 1/2 cup fresh parsley leaves (finely chopped) 120 ml fresh parsley leaves (finely chopped)
- 4 flat anchovy fillets, drained and minced 4 flat anchovy fillets, drained and minced
- 8 Kalamata olives, pitted and thinly sliced 8 Kalamata olives, pitted and thinly sliced
- 2 cup canned tomatoes (reserve the tomato juice, see below; drained and chopped fine) 480 ml canned tomatoes (reserve the tomato juice, see below; drained and chopped fine)
- 1/2 cup tomato juice 120 ml tomato juice
- 4 tbsp capers (drained) 59 ml capers (drained)
- 1 pack spaghetti (to serve 4) 1 pack spaghetti (to serve 4)
- Fresh Parmesan cheese, grated Fresh Parmesan cheese, grated
Method
Cook the spaghetti in lots of boiling salted water, according to instructions on the packaging.
In a skillet add the olive oil and cook the garlic and red chili flakes on moderately low heat, for about 20-30 seconds. Add the parsley and cook for about 10 more seconds. Add the tomatoes with the juice and cook over moderate heat for 1 minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring often, for 2 minutes.
When spaghetti is cooked, drain, return to a bowl, add the sauce and toss well until spaghetti is covered.
Serve with grated fresh parmesan cheese.
In a skillet add the olive oil and cook the garlic and red chili flakes on moderately low heat, for about 20-30 seconds. Add the parsley and cook for about 10 more seconds. Add the tomatoes with the juice and cook over moderate heat for 1 minute. Add the anchovies, the olives, and the capers and cook the sauce, stirring often, for 2 minutes.
When spaghetti is cooked, drain, return to a bowl, add the sauce and toss well until spaghetti is covered.
Serve with grated fresh parmesan cheese.
Cook's notes
It is important to cook the spaghetti al-dente. Use good quality spaghetti, Italian if possible, and follow the instructions on the packaging for the cooking time.
Comments
No comments yet — be the first to share your thoughts.
Log in or join for free to leave a comment.