Spaghetti a la Puttanesca with Herrings

Use tinned herrings instead of anchovy and make a delicious hot and spicy puttanesca sauce.

Recipe By: Marco G (https://cookbuzz.com/kitchen/413)
Serves 2 Prep: 5 min Cook: 12 min

Ingredients

Tinned herrings (in tomato sauce) 1
Tinned tomatoes (small) 1
Celery 2
Onion 1/2
Capers 2 tbsp
Black olives 20
Pepper as required
Garlic 2 cloves
Dried chilli 1
Olive oil 2 tbsp
Spaghetti 200g
Salt as required

Method

1
Start boiling the pasta. As the pasta water will be part of the sauce, use 1-1.5% salt to the amount of hot water (such as 10-15g salt in 1 litre water).
2
The celery is optional, but if you use it, cut it diagonally. Chop the onion and crush the garlic. Chop up the olives.
3
Put the olive oil in a large frying pan and add the garlic. Then add the onions and celery and fry for 2 minutes on high heat.
4
Add the de-seeded chilli and stir fry. Add 3 ladles of pasta water and shake the pan to emulsify.
5
Add the tomatoes, herrings, capers and olives and cook without stirring to reduce the sauce.
6
When the pasta is ready, add to the frying pan and stir for 1 minute.
7
Sprinkle with some grated parmigiano reggiano cheese and finely chopped parsley if you like.

Tips & Note

`

Spaghetti a la Puttanesca with Herrings

Use tinned herrings instead of anchovy and make a delicious hot and spicy puttanesca sauce.

Recipe By: Marco G (https://cookbuzz.com/kitchen/413)

Serves 2

Prep: 5 min

Cook: 12 min

Ingredients

Tinned herrings (in tomato sauce) 1
Tinned tomatoes (small) 1
Celery 2
Onion 1/2
Capers 2 tbsp
Black olives 20
Pepper as required
Garlic 2 cloves
Dried chilli 1
Olive oil 2 tbsp
Spaghetti 200g
Salt as required

Spaghetti a la Puttanesca with Herrings

Recipe ID :2560 Posted on 03 APR 2017

Serves 2

Prep 5min
Cook 12min
views 4,897
printed 3

saved 2

Use tinned herrings instead of anchovy and make a delicious hot and spicy puttanesca sauce.

Share

Ingredients

Print Ingredients Email Ingredients
1
1
2
1/2
2 tbsp
20
as required
2 cloves
1
2 tbsp
200g
as required

Method

Prep
5min
Cook
12min
1
Start boiling the pasta. As the pasta water will be part of the sauce, use 1-1.5% salt to the amount of hot water (such as 10-15g salt in 1 litre water).
2
The celery is optional, but if you use it, cut it diagonally. Chop the onion and crush the garlic. Chop up the olives.
3
Put the olive oil in a large frying pan and add the garlic. Then add the onions and celery and fry for 2 minutes on high heat.
4
Add the de-seeded chilli and stir fry. Add 3 ladles of pasta water and shake the pan to emulsify.
5
Add the tomatoes, herrings, capers and olives and cook without stirring to reduce the sauce.
6
When the pasta is ready, add to the frying pan and stir for 1 minute.
7
Sprinkle with some grated parmigiano reggiano cheese and finely chopped parsley if you like.
HOME
Marco G
I’ve got 7 recipes!

MARCO G
Step into my kitchen!
It would be great to use fresh raw prawns and squid, but it can be equally delicious with frozen ingredients.
Frozen prawns, Frozen squid, Olive oil, Garlic, Crushed chilli, Sweet paprika, Italian herbs, Cayenne pepper, Butter, Parsley, Fish stock, Spaghetti
HOME
Use tinned herrings instead of anchovy and make a delicious hot and spicy puttanesca sauce.
Tinned herrings (in tomato sauce), Tinned tomatoes (small), Celery, Onion, Capers, Black olives, Pepper, Garlic, Dried chilli, Olive oil, Spaghetti, Salt
HOME
It is a quick and delicious sauce that you can make in the same time it takes to boil the pasta.
Penne, Double cream , Gorgonzola (dolce type), Palmigiano reggiano, Butter, Pepper, Walnuts and almonds, Extra virgin olive oil (optional), Parsley
HOME
I used a healthy tofu with an Italian sauce...it is heaven!
Tofu (firm), Potato starch or cornflour, Salt & pepper, Olive oil, Bacon rashers (or pancetta), Garlic, Dried chillis, Tinned tomatoes (220g), Capers
HOME
This is a lovely pasta sauce but enjoy it with chicken too.
Chicken thighs, Salt & pepper, Olive oil, Garlic, Dried chilli, Tinned tomato (small), Anchovy fillets, Black olives, Capers, Chicken stock, Parsley, Shallot
HOME
Fry, top with this and that, oven-bake and wait for it to be ready - simple and delicious!
Chicken breast fillets, Salt & pepper, Olive oil, Garlic, Tomato sauce (shop bought), Parmigiano reggiano, Mozzarella cheese ball, Crisps (ready salted), Olives (optional), Potatoes (medium), Carrot (medium)
HOME

Similar Recipe

Add tinned mussels into your favourite potato wedges, it's delicious!
Potatoes , Olive oil, Smoked mussels tin, Salt (for boiling), Sea Salt, Black pepper, Garlic, Dried chilli, Parsley
Amplify the taste by using smoked oysters.
Tinned smoked oysters (in oil), Onion (small), Kale, Plain flour, Milk, White wine, Oyster sauce, Buttery rice
Recipes using shellfish are quite quick to cook, it's almost nature's fast food. Shellfish also has plenty of Vitamin B which is quite difficult to get elsewhere, so eat more shellfish!
Clams, Tomato sauce, White wine, Salt & pepper, Butter, Linguine, Flat parsley (finely chopped)
yhiranuma
PRO
Just add the crabmeat to the sauce of pasta aglio, olio e peperoncino.
Spaghetti, Garlic, Olive oil, Dried chilli, Onion, Tinned crab meat, Cherry tomatoes, Black pepper, Flat leaf parsley (finely chopped), Parmigiano reggiano
If you have any leeks left over in the fridge, you should try this for sure!
Leeks, Cherry tomatoes, Garlic, Dried chilli, Tinned tuna (in sunflower oil), Butter, Salt for pasta, Spaghetti, Parmigiano reggiano
Add some anchovy to aglio, olio e peperoncino, and it will be a very rich and tasty pasta dish.
Olive oil, Garlic, Dried chilli, Anchovy fillets, Salt for pasta water, Spaghetti
Patricia
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME