Créé avec l’IA
Spaghetti Puttanesca
30 min Moyen
Ingrédients
4 Portions
- Spaghetti400 g
- Garlic2 cloves
- Anchovy fillets5 fillets
- Black olives1/2 cup
- Capers2 tablespoons
- Diced tomatoes1 can (400g)
- Red chili flakes1 teaspoon
- ParsleyTo taste chopped
- Olive oilAs needed N/A
- SaltTo taste N/A
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente.
- 2
While the spaghetti is cooking, heat a generous amount of olive oil in a large pan over medium heat. Add the minced garlic and anchovy fillets, stirring until the anchovies melt into the oil and the garlic is fragrant.
- 3
Add the chopped black olives, capers, and red chili flakes to the pan. Sauté for a couple of minutes.
- 4
Pour in the can of diced tomatoes with their juice and stir well. Allow the sauce to simmer for about 10 minutes, until it thickens slightly.
- 5
Once the spaghetti is cooked, drain it and add it to the pan with the sauce. Toss well to coat the spaghetti with the sauce.
- 6
Taste and adjust the seasoning with salt, if necessary.
- 7
Serve the spaghetti puttanesca hot, garnished with chopped parsley.
