Spaghetti Alla Puttanesca

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


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.  

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