Spaghetti alla Puttanesca

There are many reasons why it's called puttanesca, but no-one is really sure, but this dish will really stimulate your appetite!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 5 min Cook: 10 min

Ingredients

Garlic 2 clovea
Dried chilli 2
Black olives 20
Anchovy fillets 2
Capers 30
Tinned tomato (chopped) 1
Olive oil 5 tbsp
Fresh parsley as required
Spaghetti 200g

Method

1
These are the basic ingredients. You can see finely chopped black olives at the bottom of the picture.
2
Put 1-1.5% salt into lots of boiling water and start cooking the pasta.
3
Put 5 tbsp olive oil in a large frying pan. Add the smashed garlic and heat on medium.
4
Once you can smell the garlic and it's turned brown, remove the garlic, add the split open and deseeded chilli.
5
Add the chopped back olives, anchovy and capers and continue frying. Add one ladle of the pasta water to stop it burning.
6
Add the tomatoes and whole olives and reduce the sauce. Taste and adjust for seasoning with the pasta water.
7
Stir well when you add the pasta water to emulsify.
8
When the tomato sauce has reduced, turn the heat off and add the pasta. Stir well for one minute, then serve.

Tips & Note

●This can apply to all pasta recipes - the pasta water itself is a good ingredient for seasoning. The salt in the water should be used correctly (1-1.5% is best). In 2 litres of water, use 20g salt, for example. This will probably be more than you think is correct.

Spaghetti alla Puttanesca

There are many reasons why it's called puttanesca, but no-one is really sure, but this dish will really stimulate your appetite!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 5 min

Cook: 10 min

Ingredients

Garlic 2 clovea
Dried chilli 2
Black olives 20
Anchovy fillets 2
Capers 30
Tinned tomato (chopped) 1
Olive oil 5 tbsp
Fresh parsley as required
Spaghetti 200g

Spaghetti alla Puttanesca

Recipe ID :1027 Posted on 25 AUG 2015

Serves 2

Prep 5min
Cook 10min
views 1,049
printed 83

saved 1

There are many reasons why it's called puttanesca, but no-one is really sure, but this dish will really stimulate your appetite!

Share

Ingredients

Print Ingredients Email Ingredients
2 clovea
2
20
2
30
1
5 tbsp
as required
200g

Method

Prep
5min
Cook
10min
1
These are the basic ingredients. You can see finely chopped black olives at the bottom of the picture.
2
Put 1-1.5% salt into lots of boiling water and start cooking the pasta.
3
Put 5 tbsp olive oil in a large frying pan. Add the smashed garlic and heat on medium.
4
Once you can smell the garlic and it's turned brown, remove the garlic, add the split open and deseeded chilli.
5
Add the chopped back olives, anchovy and capers and continue frying. Add one ladle of the pasta water to stop it burning.
6
Add the tomatoes and whole olives and reduce the sauce. Taste and adjust for seasoning with the pasta water.
7
Stir well when you add the pasta water to emulsify.
8
When the tomato sauce has reduced, turn the heat off and add the pasta. Stir well for one minute, then serve.

Tips & Note

●This can apply to all pasta recipes - the pasta water itself is a good ingredient for seasoning. The salt in the water should be used correctly (1-1.5% is best). In 2 litres of water, use 20g salt, for example. This will probably be more than you think is correct.

HOME
KitchenCIB
I’ve got 181 recipes!

KITCHENCIB
Step into my kitchen!
This is a recipe I learned from an English colleague.
Sliced bread, Cream cheese, Green pepper, Black pepper
HOME
A simple recipe anyone can make at home.
Green pepper, Red pepper, Shiitake mushrooms (medium), Beansprouts, Swede, Pork loin, Pork seasonings:, Soy sauce, Pepper, Vegetable oil, Potato starch, Stir fry seasonings:, Water, Chicken stock granules, Salt, Sugar, Oyster sauce, Garlic, Sake or white wine, Sesame oil
HOME
I just changed this recipe to include refreshing and sharp gherkins.
Tomato (medium), Gherkins (large), Onion, Basil leaves, Baguette, 【Dressing】, Gherkin vinegar, Lemon juice, Olive oil, Salt & pepper, Crushed garlic
HOME
You can easily eat the whole cabbage!
Pointed cabbage, White wine, Garlic, Dried chilli, Single cream, Anchovy fillets, Capers (with vinegar), White wine vinegar, Salt & pepper, Olive oil
HOME
Make a basic mushroom sauce peperoncino style (olive oil, garlic & chilli) first of all, then mix with butter and cheese and the pasta - mmmm, delicious!
Mushrooms (medium), Olive oil, Garlic, Dried chilli, Butter, Parmigiano reggiano (grated), Parsley, Spaghetti
HOME
A sweet and salty teriyaki sauce that everyone loves.
Chicken breast fillets, Salt & pepper, Soy sauce, Sake, Mirin, Sugar, Golden syrup or honey, Round lettuce leaves, Tomato, Vegetable oil, Mayonnaise, Mustard, Bread rolls
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

A delicious pasta with lots of lovely flavours. It's good for vegetarians (there's milk in this recipe, so maybe not for vegans).
Spaghetti, Pine nuts, Aubergine (large), Sundried tomatoes, Olives, Pesto, White wine, Olive oil, Salt & pepper
KT
HOME
Take out the contents of the sausages to make tasty, seasoned meatballs.
Your favorite sausages, Garlic, Olive oil, Dried chilli, Shallot, Black olives, Capers, Tinned tomato (small), Spaghetti, Salt (for pasta water)
Julia
HOME
One of the simplest pasta dishes, it's ready in 15 minutes!
Pine nuts, Bacon lardons, Chicken breast, Red onion, Cherry tomatoes, Spinach, Garlic, Balsamic vinegar, Nutmeg, Salt & pepper
KM
HOME
The surimi is shaped to look like baby eel, it's from the Spanish gourmet city of San Sebastian.
Tinned baby eel surimi, Olive oil, Onion, Pancetta or bacon, Dried chilli, Cherry tomatoes, Garlic, Cooked prawns, Spaghetti
This pasta recipe uses a whole aubergine!
Aubergine (medium), Tinned tuna (small, in sunflower oil), Olive oil, Garlic, Dried chilli, Cherry tomatoes, Basil leaves, Parmigiano reggiano, Linguine
This is still so tasty even with frozen prawns.
Spaghetti, Frozen prawns (with the heads), Onion (grated), Garlic (grated), Butter, Olive oil, White wine, Water, Salt, Tinned tomatoes (chopped), Single cream, Salt (for pasta)
Tobuchan
HOME

All New Recipes

Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari
The inviting and intricate fragrances of baking bread and basil pesto combine to set an expectation that can only be met by a slice of Pesto Bread. This bread, with a brilliant green tint from the pesto, will impress your friends with the powerful burst of flavor and wonderful crust. See how to make.
 
What to do with all that leftover Christmas turkey? Don’t waste the turkey that took you hours to prepare! Transform the traditional American Christmas turkey leftovers into an amazing Italian dish by making Turkey Bolognese! See how to use your leftover turkey in Episode 71 of POV Italian Cooking
 
Impress your dinner guests with these eye-catching sushi canapes...don't tell them you just needed an ice cube tray!
すし飯, お好きな具材
cookbuzz
PRO
British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME