Spaghetti alla Puttanesca | Quick Italian Dinner
(0)
20 min
Quick
Sezamo
O rețetă italiană emblematică, rapidă și plină de personalitate, gata în doar 20 de minute. Spaghete al dente învăluite într-un sos aromat de roșii dulci, măsline negre, capere, usturoi și o notă discretă de chili picant.
Ingredients
Preparation method
Preparing the ingredients
Peel the garlic cloves and cut them into thin slices. Pitted black olives can be left whole or halved. Rinse the capers under cold running water to remove excess brine, then drain them well. Wash the fresh parsley, pat it dry, and finely chop it.
Gently crush the canned peeled tomatoes with a fork or directly with your hands in a bowl, preserving their rich tomato juice.
Cooking the pasta and the sauce
Bring a large pot with 4 liters of water to a boil. When the water comes to a boil, add the sea salt and the spaghetti. Cook according to package instructions until al dente (about 8-9 minutes). Before draining, reserve one cup (approx. 150 ml) of the pasta cooking water.
Chef's tip
The pasta cooking water is full of starch and is the secret to obtaining a silky Puttanesca sauce that clings perfectly to the spaghetti.
The capers and olives already contribute natural saltiness, so taste the sauce before adding any additional salt.
55 min
Under an hour
