Italian recipes
Spaghetti puttanesca (another variation)
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45 min
Serves 4
Italian
Ingredients
- 1/3 cup olive oil 80 ml olive oil
- 8 flat anchovies 8 flat anchovies
- 8 whole garlic cloves, peeled 8 whole garlic cloves, peeled
- 1/4 tsp dried red chili flakes 1.2 ml dried red chili flakes
- 3 cup medium ripe tomatoes (chopped and seeded) 720 ml medium ripe tomatoes (chopped and seeded)
- 12 Kalamata olives, pitted and sliced 12 Kalamata olives, pitted and sliced
- 2 tbsp capers (drained) 30 ml capers (drained)
- 5 garlic cloves, chopped 5 garlic cloves, chopped
- 1/3 cup fresh parsley (finely chopped) 80 ml fresh parsley (finely chopped)
- 1 tbsp fresh basil (chopped) 15 ml fresh basil (chopped)
- Fresh parsley, chopped, to serve Fresh parsley, chopped, to serve
- 1 pack of spaghetti (enough for 4 servings) 1 pack of spaghetti (enough for 4 servings)
Method
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.
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.
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