Receta Spaghetti alla puttanesca
Spaghetti alla puttanesca
April 13, 2014 by Becca John 1 Comment
I’ll be honest: in the past I’ve not been a huge fan of tomatoey pasta. I never thought there was anything wrong with it exactly, it just always seemed a bit unexciting. Why have tomato sauce when you could have a zingy pesto or creamy cheese sauce instead?
Well, I guess I’m a convert now. Turns out spaghetti alls puttanesca is just as tasty as any creamy sauce I could ever dream up. I don’t know what it is that sets it apart from the usual boring tomatoey pasta – maybe the salty capers and black olives, or the slight heat you get from the chilli – but whatever it is, it’s pretty incredible. After I finished cooking I was intending to just try one mouthful before setting it aside for later (one of the hazards of being a food blogger – I never actually cook at the time I want to eat), but I ended up going back for about six more.
If you didn’t already know, puttanesca means whore in Italian… but since this is a family-friendly blog, let’s stick with puttanesca. It sounds much fancier anyway.
One of my favourite things about this recipe is that it only uses store-cupboard ingredients – stuff that you’ll probably have in the house anyway. I always have pasta, onions, garlic and chopped tomatoes in the cupboard, and there’s usually a half-used jar of olives and capers in the fridge. Easy peasy.
(by the way: yes, I do make pasta sauce in a wok. It’s not exactly authentic but it sure is practical)
Spaghetti alla puttanesca
Author: Becca @ Amuse Your Bouche
Recipe type: Main meal
Serves: 2
Ingredients
- 1tbsp olive oil
- ½ onion, thinly sliced
- 2 cloves garlic, minced
- ½ mild red chilli, finely chopped
- 400g tin chopped tomatoes
- 1tbsp tomato purée
- 120g spaghetti
- ~15 black olives
- 1tbsp capers
- 3tbsp fresh parsley, chopped
- Black pepper
Instructions
Heat the oil in a large pan, and add the onion, garlic and chilli. Cook over a medium-low heat for a few minutes, until the onion is soft and translucent. Add the chopped tomatoes and tomato purée, and bring to a gentle simmer. Leave to cook, stirring occasionally, while you boil the pasta until al dente.
Drain the pasta and add it to the sauce, along with the olives, capers, parsley and plenty of black pepper. Toss the pasta in the sauce, and cook for a couple more minutes to allow the olives to heat up. Serve topped with more fresh parsley if desired.
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