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Spaghetti alla puttanesca

Spaghetti alla puttanesca


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Do we think of Italy?
We are thinking about pasta!

  • 500 g spaghetti
  • 5 tablespoons olive oil
  • 5 cloves of garlic
  • 5 anchovy fillets in oil
  • 100 g pitted black olives
  • 3 tablespoons capers
  • 400 g canned chopped tomatoes
  • 1 teaspoon dried oregano
  • 1 hot pepper - optional
  • 1-2 strands of green parsley
  • basil leaves for decoration

Servings: 4

Preparation time: less than 30 minutes

HOW TO PREPARE RECIPE Spaghetti alla puttanesca:

Spaghetti is boiled according to the instructions on the package.

Peel and finely chop the garlic.

The anchovy is finely chopped.

The olives are halved.

The capers are drained.

Cut the hot pepper in half, remove the seeds and chop finely.

Finely chop the parsley strands.

Heat the oil in a large pan.

Add the garlic and fish and cook for 2-3 minutes.

Add the chopped tomatoes with the sauce, capers, olives, oregano and hot pepper. Let everything boil for 5 minutes. Season with salt, pepper and parsley.

The well drained pasta is mixed with the sauce.

Serve immediately, garnishing with basil or parsley.


THE RECIPE

Warm 2 thinly sliced ​​cloves of garlic, half a tsp of dried chilli flakes and 8 chopped anchovy fillets in a frying pan with 4 tbsp of olive oil. Stir as it cooks for a couple of minutes until the anchovies start to disintegrate. Turn up the heat and add 800g chopped tomatoes. Leave to cook for 20 minutes or so. Cook 500g of pasta in deep, furiously boiling, generously salted water for about 9 minutes (check the packet). When the sauce is ready, stir in 100g of black olives and 1 tbsp of capers, then toss with the lightly drained pasta.


THE RECIPE

Warm 2 thinly sliced ​​cloves of garlic, half a tsp of dried chilli flakes and 8 chopped anchovy fillets in a frying pan with 4 tbsp of olive oil. Stir as it cooks for a couple of minutes until the anchovies start to disintegrate. Turn up the heat and add 800g chopped tomatoes. Leave to cook for 20 minutes or so. Cook 500g of pasta in deep, furiously boiling, generously salted water for about 9 minutes (check the packet). When the sauce is ready, stir in 100g of black olives and 1 tbsp of capers, then toss with the lightly drained pasta.


2. Spaghetti with tomato sauce

If you ask an Italian master chef who is the best recipe for assessing the skills of a chef, he will tell you: spaghetti al pomodoro (spaghetti with tomato sauce). ro & # 537ii). The secret lies in the use of sun-baked, fresh and tasty tomatoes, or the use of peeled tomatoes, garlic and fresh basil leaves, to give a special aroma.

If you choose to make this preparation, it is recommended not to rinse the spaghetti in cold water after boiling, but to add them directly over the tomato sauce.


Spaghetti Puttanesca

Simple pasta recipes, with sauce and vegetables, save us every time we want to prepare a quick and filling meal. And the recipe we propose to you today falls flat in this category.

The Puttanesca spaghetti recipe is a very simple one and can also be made in the fasting version, for fasting periods of the year or for vegetarians. All you have to change is to give up Parmesan and anchovies. We assure you that you will get an equally tasty portion of pasta.

  • 300 g spaghetti
  • 3-4 tablespoons olive oil
  • 3 cloves of garlic
  • 700 g peeled tomatoes
  • 75 g pitted olives
  • 1 teaspoon capers
  • 1 tablespoon anchovy fillets
  • salt
  • pepper
  • oregano
  • parsley
  • Parmesan

Put the spaghetti or pasta to boil in salted water and boil according to the instructions on the package.

Heat a frying pan on the fire, add oil, sliced ​​garlic and cook for 1-2 minutes. Peel a squash, grate it and cut it into cubes. Put the tomatoes in the pan, followed by the capers, finely chopped anchovies, oregano and season with salt and pepper.

Watch out for salt! The anchovies and capers are already salted and the olives may be quite salty, so very little salt will be needed. Bring the sauce to a boil and reduce until it reaches the desired consistency. Taste and, if you think it is too acidic, add a teaspoon of sugar.

Towards the end, add the whole or chopped olives and boil the sauce for another 5 minutes. Add the drained spaghetti and turn off the heat. Garnish with freshly chopped parsley and serve with grated Parmesan cheese.


Spaghetti alla Puttanesca recipe

I used to eat Spaghetti alla Puttanesca during the long days at the beach when I was a kid, so I decided to share with you this easy recipe.

The origins of this pasta are unclear: Lazio or Campania, we don & # 8217t really care as long as it & # 8217s tasty! In this videorecipe, I & # 8217ll also reveal the meaning of the name & # 8220Puttanesca & # 8221!

To cook this meal, you & # 8217re not going to need much, but do make sure you have enough chili available because Spaghetti alla Puttanesca is meant to be HOT!

In my version I use anchovies to add some extra taste to the dish: that & # 8217s how I do it but if you don't like anchovies, you can certainly skip this ingredient.

If you liked this recipe (I mean… the best Spaghetti alla Puttanesca recipe!), Remember to SUBSCRIBE to my YouTube channel and HIT the bell, to always be up to date with the tastiest and most authentic Italian food! Let the ‘likes’, the & # 8216comments & # 8217, the ‘follow’ and the ‘share post’ rain please!


3. Pasta with Pesto sauce

How about a slice of pasta with green sauce? You don't have to worry, the color of the sauce is natural and comes from the creamy mixture of fresh basil leaves (Pesto sauce), garlic, salt, pine nuts, Pecorino cheese, grated Parmesan cheese. # 537i extra virgin olive oil.

A local version also includes potatoes and green beans, icircns, whether you choose to include these ingredients or not, the preparation is a delight.


Spaghetti Puttanesca

Simple pasta recipes, with sauce and vegetables, save us every time we want to prepare a quick and filling meal. And the recipe we propose to you today falls flat in this category.

The Puttanesca spaghetti recipe is a very simple one and can also be made in the fasting version, for fasting periods of the year or for vegetarians. All you have to change is to give up Parmesan and anchovies. We assure you that you will get an equally tasty portion of pasta.

  • 300 g spaghetti
  • 3-4 tablespoons olive oil
  • 3 cloves of garlic
  • 700 g peeled tomatoes
  • 75 g pitted olives
  • 1 teaspoon capers
  • 1 tablespoon anchovy fillets
  • salt
  • pepper
  • oregano
  • parsley
  • Parmesan

Put the spaghetti or pasta to boil in salted water and boil according to the instructions on the package.

Heat a frying pan on the fire, add oil, sliced ​​garlic and cook for 1-2 minutes. Peel a squash, grate it and cut it into cubes. Put the tomatoes in the pan, followed by the capers, finely chopped anchovies, oregano and season with salt and pepper.

Watch out for salt! The anchovies and capers are already salted and the olives may be quite salty, so very little salt will be needed. Bring the sauce to a boil and reduce until it reaches the desired consistency. Taste and, if you think it is too acidic, add a teaspoon of sugar.

Towards the end, add the whole or chopped olives and boil the sauce for another 5 minutes. Add the drained spaghetti and turn off the heat. Garnish with freshly chopped parsley and serve with grated Parmesan cheese.


Spaghetti alla Puttanesca | Authentic Italian Recipe

This savory pasta dish has a not-so-savory background: it was traditionally known as the food of choice for Neapolitan prostitutes! Don & # x27t let the story turn you off, though. Pasta alla puttanesca is simple to make and very delicious!

Watch the Pasta Grammar video where we make this recipe here:

Serves two. Note: to make more servings, scale all of the ingredients except the garlic.

For this recipe, you will need:

- 3 tbsp extra virgin olive oil

- 1 1/2 cup quartered cherry tomatoes

Crush the garlic clove while keeping the skin on. Add it and the olive oil into a skillet and heat on medium temperature for no more than 2 minutes. Remove the garlic and add the anchovies.

Allow the anchovies to fry for 1 minute, stirring occasionally, then add the capers, olives and tomatoes.

Meanwhile, bring a large pot of water to a rolling boil. Season it generously with two small handfuls of salt and add the pasta.

Allow the sauce to simmer for 6-8 minutes, or until the tomatoes have softened but not completely dissolved. The sauce shouldn & # x27t be watery, but if it loses too much moisture simply add a spoonful of the pasta water as needed. Salt to taste and turn off the heat until the pasta has finished cooking.

When the pasta is very al dente (usually about a minute less than the & quotal dente & quot cook time recommended on the packaging), use tongs to transfer it into the sauce. Add 1oz. (about a shot glass) of the pasta water into the sauce as well.


Pasta Puttanesca, Weight Loss and Health

When most of us think of pasta, we usually don't associate it with losing weight. However, by eating traditional pasta recipes from the Mediterranean, pasta dishes can totally fit into a weight loss diet. Pasta in the Mediterranean is typically served with lots of vegetables, extra virgin olive oil, and less pasta than a typical pasta dish served in America. Also, the pasta is prepared al dente, which lowers its glycemic index, effecting blood sugar levels much, much less.

This traditional recipe from Italy includes tuna, which is a great source of healthy protein and omega-3 fatty acids. Adding more tuna into your diet is awesome for weight loss. The abundance of protein in tuna fills you up and reduces cravings.


  • 3 (28 ounce) cans diced tomatoes
  • ⅔ cup extra-virgin olive oil
  • 1 white onion, diced
  • 1 bunch fresh basil leaves, torn
  • 1 tablespoon anchovy paste
  • 6 cloves garlic, minced
  • 1 tablespoon dried oregano
  • ⅛ teaspoon baking soda
  • salt to taste
  • 3 (6 ounce) cans pitted black olives, chopped
  • 1 cup balsamic capers, drained
  • 1 bunch parsley leaves, chopped
  • 3 (16 ounce) spaghetti packages
  • 1 teaspoon red pepper flakes

Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

Divide spaghetti among serving bowls ladle sauce over noodles and sprinkle red pepper flakes on top.


Video: 328 - Spaghetti alla carrettiera..se la fame si fa nera! sub engesp primo piatto facile e veloce (October 2022).