My Spaghetti Puttanesca
My Spaghetti Puttanesca

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, my spaghetti puttanesca. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

In a large skillet or pot over medium heat, heat oil. Add anchovies and cook until fragrant, another minute. Heat oil in large pot over medium heat. Add tomatoes with puree, olives, anchovies, capers, oregano, and crushed red pepper.

My Spaghetti Puttanesca is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. My Spaghetti Puttanesca is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook my spaghetti puttanesca using 16 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make My Spaghetti Puttanesca:
  1. Make ready 150 g dry spaghetti,
  2. Get 1 tin tuna in spring water, (112g), drained
  3. Get 8 green or black olives, sliced,
  4. Prepare 1 stick celery, chopped finely,
  5. Make ready Half a tin (200g) Italian cherry tomatoes,
  6. Make ready 1/2 an onion, chopped,
  7. Prepare 1/2 red chilli, sliced into thin rings, (de-seeded to taste),
  8. Prepare 1/2 tbsp tomato pureé paste,
  9. Make ready 2 cloves garlic, crushed,
  10. Get 2 heaped tsp capers,
  11. Make ready 1 tsp dried parsley,
  12. Take Fresh lemon juice (around 2 tbsp worth)
  13. Get Sea salt and cracked pepper to season,
  14. Prepare 3-4 tbsp pasta cooking water,
  15. Take Salt for pasta water,
  16. Make ready 1 tbsp olive oil for frying

To make the cheese shavings, gently drag a vegetable peeler against the side of a Parmesan cheese wedge. The resulting pasta dish was liked so much by the customers that Petti put it on the restaurant menu calling it 'spaghetti all puttanesca'. The two main Italian versions of Puttanesca. Whatever its origins, puttanesca is a very popular pasta dish.

Instructions to make My Spaghetti Puttanesca:
  1. Get a large saucepan on the hob filled with salted water and bring to the boil for the pasta. Add the spaghetti and begin to cook according to packet instruction, (usually takes 9-10 mins).
  2. While the pasta cooks heat a large saucepan over a medium heat and add the olive oil. Once warm add the chopped onions and celery and fry for 2-3 mins, next add the crushed garlic and chilli. Fry for a couple more minutes and season with salt and pepper. Add in the tuna and stir.
  3. Add the tomato paste and dried herbs and stir through. Pour in the tinned cherry tomatoes. Add the capers and olives into the pan. Stir everything until well combined. Add a touch of pasta cooking water and combine until a sauce is created. Turn the heat down to low and simmer. Add the lemon juice just as the pasta has finished cooking. Remove from the heat.
  4. Once the pasta has cooked, drain off and season with pepper. Add the drained pasta in with the sauce and gently mix together until the spaghetti is lightly coated in the tomatoy salty sauce.
  5. Serve up whilst hot and enjoy! :)

The two main Italian versions of Puttanesca. Whatever its origins, puttanesca is a very popular pasta dish. The original Neapolitan ingredients are simple but flavourful; fresh peeled tomatoes, capers. One of my favorite pastas is Pasta Puttanesca. For some reason, I don't make it very often, because I always seem to be sautéing fresh greens in olive oil and garlic, or something like that, to toss with noodles.

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