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Spaghetti alla Puttanesca

Spaghetti alla Puttanesca step-by-step recipe | vegelicacy.com
"A classic Italian pasta dish which is so quick and easy to make! This is an incredibly delicious and healthy recipe to spice up your weeknight dinners! Enjoy!"

Ingredients Serves 4 - 5

  • 1 onion
  • 4 cloves garlic
  • 1 red chilli pepper
  • Small bunch fresh parsley
  • 3 tbsp vegetable oil
  • 2 14-oz cans (800 g) chopped tomatoes
  • 14-oz/400 g spaghetti
  • 4 tbsp black olives
  • 2 tbsp capers
  • 1 tsp salt

Method

  1. Peel one medium-size onion and cut it into half-moon shaped sllices. Peel and mince 4 garlic cloves. Chop the chilli pepper (seeds included). Rinse a small bunch of parsley and chop it finely.

    Spaghetti alla Puttanesca
  2. In a large pan heat up 3 tablespoons of vegetable oil, add the onion, garlic and chilli pepper, saute for 5 minutes until the onion is soft and transculent. Stir occasionally.

    Spaghetti alla Puttanesca
  3. Place a pot of water on a stove. Bring it to a boil, then add 14 oz (400 g) of spaghetti and cook for 10 minutes (you can check the exact time of cooking on a package). When it's done cooking, drain spaghetti with a strainer or colander.

    Spaghetti alla Puttanesca
  4. Add 2 14-oz cans of chopped tomatoes into a pan, bring to a boil, cover with a lid and cook over low heat for 7-10 minutes, while your pasta is cooking.

    Spaghetti alla Puttanesca
  5. Add 4 tablespoons of black olives, 2 tablespoons of capers, a teaspoon of salt and chopped parsley (retain some parsley for the garnish).

    Spaghetti alla Puttanesca
  6. Add spaghetti to the sauce, stir well and remove from heat. Place the pasta on plates, garnish with remaining parsley and serve.

    Spaghetti alla Puttanesca

Author: vegelicacy

Posted on: 8 November 2014

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Diet type: vegan
Category: main course
Difficulty: easy
You will also need: -

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