Spaghetti Pasta Alla Puttanesca Recipe
Introduction
Indulge in the rich and vibrant flavors of Italy with this delightful Spaghetti Pasta Alla Puttanesca. This dish, characterized by its robust tomato sauce infused with garlic, olives, and capers, is not only simple to prepare but also a crowd-pleaser, perfect for a quick lunch or a leisurely dinner. With a preparation time of just 20 minutes and a cooking time of 25 minutes, you’ll have a hearty meal ready in under an hour, ideal for busy weekdays or relaxed weekends. Serve it alongside an Italian-style salad or crusty garlic bread for a truly authentic experience.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti Pasta (or Conchiglie/Linguine) | 150 grams |
| Ginger (sliced) | 1/2 inch |
| Black olives (sliced) | 4 |
| Capers (optional) | 5-6 |
| Salt | To taste |
| Black pepper powder | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Dried thyme leaves | 1 teaspoon |
| Sunflower oil | For cooking |
| Lukewarm water | As needed |
| Tomatoes (pureed) | 4 |
| Tomato (chopped coarsely) | 1 small |
| Onion (chopped) | 1 |
| Garlic (minced) | 4 cloves |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 320 |
| Protein | 9 grams |
| Carbohydrates | 54 grams |
| Dietary Fiber | 4 grams |
| Total Fat | 10 grams |
| Saturated Fat | 1.5 grams |
| Cholesterol | 0 mg |
Preparation Instructions
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Prepare the Red Sauce:
- Begin by pureeing the tomatoes into a fine paste using a blender or food processor.
- In a medium saucepan, heat a generous amount of sunflower oil over medium-low heat.
- Add the chopped onions and minced garlic to the pan, allowing them to sweat until the onions turn translucent. To prevent the garlic from browning, add a pinch of salt during this step.
- Once the onions are softened, stir in the pureed tomatoes. Allow this mixture to sauté gently for about 5-10 minutes until it thickens and the flavors meld beautifully.
- Season the sauce with black pepper, dried oregano, and thyme. If desired, add the capers at this point for an extra burst of flavor, and let the sauce simmer for an additional 5 minutes. Finally, fold in the sliced black olives and turn off the heat.
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Cook the Pasta:
- In a large pot, bring water to a boil and add a generous pinch of salt. This will flavor your pasta as it cooks.
- Add the spaghetti and cook until it reaches an al-dente texture, usually about 8-10 minutes, as it will continue cooking when mixed with the sauce.
- Once cooked, reserve about a cup of the pasta water for later use, then drain the spaghetti and give it a quick rinse under cold running water to prevent sticking.
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Combine and Serve:
- In a large wok or frying pan, heat a tablespoon of sunflower oil over medium-low flame. Add the sliced ginger and a few tablespoons of the prepared red sauce, stirring well for about 5-8 minutes until everything is well combined and aromatic.
- Carefully add the cooked spaghetti to the wok, along with the remaining red sauce. Mix thoroughly to ensure the pasta is evenly coated, cooking for another 3-5 minutes to allow the flavors to meld.
- For a perfect finish, adjust the consistency by adding reserved pasta water if necessary. Your Spaghetti Pasta Alla Puttanesca is now ready to be plated.
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Serving Suggestions:
- Serve hot, garnished with freshly chopped herbs if desired, alongside a refreshing Italian-style potato and cucumber salad or delectable tomato mozzarella bites for a perfect pairing. Don’t forget a side of crusty garlic bread to soak up the delicious sauce!
Conclusion
This Spaghetti Pasta Alla Puttanesca is not just a meal; it’s an experience steeped in Italian culinary tradition, promising bold flavors and satisfying textures that are sure to delight anyone at your table. Enjoy the journey of creating this classic dish, and let its delightful aroma fill your kitchen as it simmers away. Buon Appetito!
