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 1,205
printed 86

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!

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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.

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