12 September, 2014
Spaghetti alla puttanescaSpaghetti alla puttanescaSpaghetti alla puttanescaSpaghetti alla puttanesca
Spaghetti alla puttanesca
For 4 servings:
500 g spaghetti
750 ml tomato passata or 750 g ripe tomatoes, finely chopped
5-6 garlic cloves, finely chopped
1 tablespoon capers
100 g black olives
2 teaspoons oregano
fresh chili, finely sliced (or chili flakes), to taste
2-3 tablespoons parsley, finely chopped
1 tablespoon olive oil
salt and pepper, to taste
Cook the spaghetti according to package directions. Drain.
Heat the olive oil in a saucepan and add the garlic. Stir fry for 2-3 minutes. Add the tomato passata (or the chopped tomatoes), cover and simmer until the sauce reduces slightly. Stir occasionally.
Add the capers, olives, chili and oregano. Stir and continue cooking another 5-6 minutes.
Finally add the salt, pepper, spaghetti and mix.
Garnish with parsley.
Spaghetti alla puttanesca
Pentru 4 portii:
500 g spaghete
750 ml suc de rosii sau 750 g rosii foarte coapte,taiate marunt
5-6 catei de usturoi, taiati marunt
1 lingura capere
100 g masline negre
2 lingurite oregano
ardei iute, taiat rondele fine (sau fulgi de ardei iute), dupa gust
2-3 linguri patrunjel, taiat fin
1 lingura ulei de masline
sare si piper, dupa gust
Spaghetele se fierb conform indicatiilor de pe pachet. Se scurg de apa.
Intr-o cratita se incinge uleiul de masline si se adauga usturoiul. Se caleste timp de 2-3 minute, amestecand continuu. Se adauga sucul de rosii (sau rosiile taiate marunt), se acopera cu un capac si se lasa la fiert pana cand sosul scade putin. Amestecam din cand in cand.
Se adauga caperele, maslinele, ardeiul iute si oregano. Se amesteca si se continua fierberea inca 5-6 minute.
La final se potriveste de sare si piper, se adauga spaghetele fierte si se amesteca .
Se orneaza cu patrunjel.
Spaghetti alla puttanesca