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
Ingredients:
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
Preparation:
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.
Enjoy this
recipe and many more when visiting ferdakost
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