Thursday, December 20, 2012

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

What I love about spaghetti dishes is that they are so mind bogglingly simple to make. You cannot go wrong. Most of the time it will only take about 15 minutes from start to finish, unless you make spaghetti Bolognese, which literally takes forever to cook.Marion


2 ounces extra-virgin olive oil

4 large garlic cloves, finely chopped

1¾ pounds peeled tomatoes, puréed

⅓ cup olives, pitted and halved

3 anchovy fillets, chopped

1.5 tablespoon drained capers

1 teaspoon dried oregano

½ teaspoon dried crushed red pepper

12 ounces spaghetti

2 tablespoon fresh parsley, chopped

Grated Parmesan cheese


Over medium heat, heat oil in large pot.

Add garlic and sauté until fragrant, about 1 minute.

Add tomatoes, olives, anchovies, capers, oregano, and crushed red pepper.

Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 
8 minutes.

Season with salt and pepper.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.

Drain pasta; return to same pot.

Add sauce and parsley.

Toss over low heat until sauce coats pasta, about 3 minutes.

Serve with cheese.

Serve 4.

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You can combine this recipe with some others from our collection.

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