Puttanesca Pastitute
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb/500g spaghetti¼ cup olive oil3-5 canned anchovy filets1 tsp chili flakes3 garlic cloves, minced1 shallot, minced1 small can of diced tomatoes2 Tbsp tomato paste1 Tbsp capers20 black olives, pitted1/2 bunch parsley, chopped200 g parmesan, for grating
Bring a big pot of water to a boil. Salt it generously... salty like the Meditranean Sea.
While the water is coming to a boil, get a large frying pan on low heat. Pour in the olive oil and gently lay down the anchovy filets. Let them warm up slowly until the start to melt and fall apart. When the anchovies are melted, you can add the chili flakes, garlic and shallot. It won’t take long for your eyes to well up with tears... but it’s time to grow up, this is no time for crying.
If the water is boiling, you should toss in the pasta.
When the shallot is soft, turn the heat all the way up and add the tomatoes and tomato paste.
Take the tomato can and use it to scoop out half a can of pasta water and add it to the sauce. The starches in the water will add nice body to the sauce. Reduce it so it is nice and saucy, but still slightly sloppy.
Towards the end of the cooking time, add the olives and capers.
Drain your al dente pasta. Pour the sauce into the now empty big boiling pot, then transfer the pasta back in to mix it all up. Serve with loads of parsley and grated parmesan.
Serving Size: Make 6 regular or 4 Firefighter servings
Number of Servings: 6
Recipe submitted by SparkPeople user JSALKELD.
While the water is coming to a boil, get a large frying pan on low heat. Pour in the olive oil and gently lay down the anchovy filets. Let them warm up slowly until the start to melt and fall apart. When the anchovies are melted, you can add the chili flakes, garlic and shallot. It won’t take long for your eyes to well up with tears... but it’s time to grow up, this is no time for crying.
If the water is boiling, you should toss in the pasta.
When the shallot is soft, turn the heat all the way up and add the tomatoes and tomato paste.
Take the tomato can and use it to scoop out half a can of pasta water and add it to the sauce. The starches in the water will add nice body to the sauce. Reduce it so it is nice and saucy, but still slightly sloppy.
Towards the end of the cooking time, add the olives and capers.
Drain your al dente pasta. Pour the sauce into the now empty big boiling pot, then transfer the pasta back in to mix it all up. Serve with loads of parsley and grated parmesan.
Serving Size: Make 6 regular or 4 Firefighter servings
Number of Servings: 6
Recipe submitted by SparkPeople user JSALKELD.
Nutritional Info Amount Per Serving
- Calories: 590.3
- Total Fat: 39.0 g
- Cholesterol: 72.5 mg
- Sodium: 1,592.5 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 4.6 g
- Protein: 29.7 g
Member Reviews