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 338
printed 1

saved 1

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

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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.
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Marco G
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