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Cookbook: Spaghetti Puttanesca

Preparation times

Preparation time: 5 min
Cooking time: 15 min
Ready in: 20 min


350 g spaghetti
65 ml extra virgin olive oil
4 large garlic clove, finely chopped
800 g peeled tomatoes
75 g olives (without pits and chopped)
1 teaspoon capers
3 anchovies, chopped (optional)
1 teaspoon dried oregano
1/2 teaspoon pepper
2 teaspoons freshly chopped parsley
salt to taste
* Optionally, parmesan shaved for decoration

Method of preparationPuttanesca spaghetti - the best and quickest fast pasta you can do, they are. The better part? You can not mistake the recipe, it's the first time you get into the kitchen ... it's so simple! Ready in just 20 minutes, nourishing and aromatic.Boil pasta as instructed on the package.Heat the oil in a pan, medium heat. Add chopped garlic, sow it for 1 minute. Add the peeled and chopped tomatoes (as much as you want), the olives (cut out or left whole, without pips), anchovy fillets (if you do not keep the post), chips, oregano powder and pepper. Leave the sauce to form and thicken over medium heat (about 8 minutes). Season with salt to taste.When the pasta is made, drain them out of the water, pour 1 tablespoon of olive oil over them and gently spin the pot to "clothe" them in the oil. Combine pasta with freshly sliced ​​sauce and parsley. Leave them on the fire, stirring gently for 3 minutes.If you do not serve them, you can laugh a bit of parmesan on top.
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