Spaghetti alla Puttanesca | Italian Lunch Ready in 20 min
(0)
20 min
Quick
Sezamo
O rețetă clasică din sudul Italiei în variantă vegetariană, plină de arome mediteraneene intense: roșii zemoase, măsline negre, capere aromate și usturoi rumenit delicat în ulei de măsline extra virgin. Este un preparat savuros și reconfortant, gata în doar 20 de minute, perfect pentru un prânz rapid sau o cină delicioasă în timpul săptămânii.
Ingredients
Preparation method
Preparing the ingredients and the aromatic base
Bring a large pot of salted water to a boil for the pasta. Meanwhile, peel and finely slice the garlic cloves, rinse the capers under cold running water to remove excess salt, and cut the black olives in halves or slices.
In a deep, spacious frying pan, heat 45 ml of extra virgin olive oil over medium heat. Add the sliced garlic and 1 g of chili flakes, sautéing them for 1 minute until the garlic turns lightly golden and releases its aroma, being careful not to burn it.
Cooking the sauce and pasta
Add the chopped olives and drained capers to the pan, letting them brown for 1-2 minutes to develop a deep flavor. Pour in the canned peeled tomatoes, crushing them gently with a wooden spoon. Season with 5 g of sea salt and 1 g of ground black pepper. Let the sauce simmer over medium-low heat for 12-15 minutes, until it reduces and thickens.
Chef's tip
For an authentic Neapolitan flavor, rinse the brined capers well before using to avoid overpowering the sauce with acidity or salt.
The starchy water reserved from boiling the pasta is the secret to a creamy sauce that clings perfectly to the spaghetti without needing heavy cream or other additions.
55 min
Under an hour
