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| Spaghetti Alla Puttanesca |
Italians make their pastas extra special by adding sun-dried tomatoes.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Ingredients (serves 2-3):
- 1/4 cup garlic, minced
- 1 tablespoon onion, chopped
- olive oil for sautéing
- 2 tablespoons button mushrooms
- 1/2 of a red bell pepper, roasted and cubed
- 1/2 of a green bell pepper, roasted and cubed
- 1 piece anchovy, mashed
- 8 pieces sun-dried tomatoes, plumped in water
- 1 tablespoon black olives, sliced
- 1 tablespoon green olives, sliced
- 5 capers
- 1/4 teaspoon dried oregano
- 3 fresh basil leaves, chopped
- 200 grams spaghetti
- noodles, cooked according to package instructions
- 1/8 teaspoon or more chili flakes
- a pinch of salt
- a pinch of black pepper, freshly cracked
Directions:
1. Sauté garlic and onion in olive oil. Add mushrooms, red and green bell pepper, anchovy, sun-dried tomatoes, black and green olives and sauté a little more.
2. Add capers, oregano and basil leaves and bring to a simmer.
3. Dip spaghetti in simmering water and cook pasta until al dente. Drain water and place it in a pan.
4. Toss sauce with cooked pasta. Top with Parmesan cheese. Serve immediately.
2. Add capers, oregano and basil leaves and bring to a simmer.
3. Dip spaghetti in simmering water and cook pasta until al dente. Drain water and place it in a pan.
4. Toss sauce with cooked pasta. Top with Parmesan cheese. Serve immediately.
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