Traditional Pasta Puttanesca is a traditional Italian dish consisting of tomatoes, anchovies, capers, and olives. This simple spaghetti supper concept uses just 7 items to get maximum taste.
Ingredients:
- 1 pound spaghetti (see note 1)
- 1/3 cup olive oil
- 4 cloves garlic thinly sliced
- 4 tablespoon capers (see note 2)
- 4 anchovy fillets packed in oil, drained (see note 3)
- 1/2 cup pitted kalamata olives halved
- 2 (28 ounce) cans Italian-style whole (plum-shaped) tomatoes drained and chopped
- Crushed red pepper flakes to taste
- Parmesan cheese for serving
- fresh basil leaves for garnish
Instructions:
Step:No:01
Bring 4 quarts of water and 1 tablespoon of salt to a boil in a big pot. Cook the spaghetti for nine to ten minutes, or until it's al dente. Save a cup of pasta water, then thoroughly drain.
Step:No:02
Heat the oil in a big saucepan or Dutch oven over medium heat until it shimmers. Add the garlic and simmer for about a minute, or until the garlic starts to turn golden but is not burnt.Step:No:03
Add the anchovy fillets, capers, olives, tomatoes, and a teaspoon or so of crushed red pepper. Bring to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, or until the mixture thickens slightly.
Step:No:04
Toss the pasta until it's evenly coated after adding it to the pot with the sauce. If necessary, thin with pasta water. Add fresh basil as a garnish and serve with Parmesan cheese.more details for recipes:https://www.culinaryhill.com/spaghetti-alla-puttanesca/
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