One of the simplest pasta recipes ever that just involves tossing in a bunch of ingredients, like garlic, olives and capers into some chunky tomatoes. A pasta recipe that gets ready in just 12-15 minutes- this is something everyone should have in their recipe repository. Go ahead and prepare this delicious treat in a jiffy!
Spaghetti alla Puttanesca is an Italian pasta dish invented in Naples. It was first made sometime in the mid 20th century, and mainly consists of pasta cooked with tomatoes, olives, capers, anchovies and sliced garlic. The sauce came into being when a group of hungry diners came late at night in a restaurant and demanded food. The chef was low on ingredients, just had 3 tomatoes, black olives and capers. He combined everything together into a sauce and this led to the invention of spaghetti puttanesca.
Quick and Easy Spaghetti Puttanesca
Spaghetti Puttanesca is a recipe that was originally developed due to the shortage of ingredients. Therefore, if you're ever in a rush and don't have many ingredients handy, this is the perfect pasta recipe to make. Consisting of just tomatoes, olives and garlic as the major ingredients, it's a recipe that gets done in under 15 minutes and is something everyone should try.
1) In a Meyer Stainless Steel Milk Pan, boil water. Into the water add tomatoes, scored from the bottom. Blanch them for 15-20 seconds, remove them from the water and chop and peel them.
2) Heat a non-stick pan, into it add olive oil and saute some sliced garlic, black olives, capers. To that add tomato paste and combine it thoroughly.
3) Add the chopped tomatoes and cook them in some water, while simultaneously mashing them. Season it with some salt and pepper, add some torn apart basil leaves to the pan.
4) Add the boiled spaghetti to the sauce and toss it to thoroughly coat with the pasta. Toss it again after adding some parmesan cheese.
5) Serve a big swirl of spaghetti onto the plate and garnish with some grated cheese.
Expert Tips
Do not blanch the tomatoes for too long or they might disintegrate.
You can cook the tomatoes for longer to achieve better taste.
Add the cheese just at the end after the heat is turned off.
In a stainless steel milk pan, boil water. Into the water add tomatoes, scored from the bottom. Blanch them for 15-20 seconds, remove them from the water and chop and peel them.
Heat a non-stick pan, into it add olive oil and saute some sliced garlic, black olives, capers. To that add tomato paste and combine it thoroughly.
Add the chopped tomatoes and cook them in some water, while simultaneously mashing them. Season it with some salt and pepper, add some torn apart basil leaves to the pan.
Add the boiled spaghetti to the sauce and toss it to thoroughly coat with the pasta. Toss it again after adding some parmesan cheese.
Serve a big swirl of spaghetti onto the plate and garnish with some more grated cheese.
Recipe Video
Recipe Note
While making the sauce, you can also add some cherry tomato chunks into the sauce to make it chunkier. The amount of cheese at the end can be increased according to your preference.
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