Spaghetti Puttanesca With Red Beans Spinach Food

SPAGHETTI PUTTANESCA WITH RED BEANS & SPINACH

Steps:

• Cook the spaghetti in simmering water for 10-12 mins until al dente. Meanwhile, fry the onion in the oil in a large non-stick frying pan with a lid until tender and turning golden. Stir in the chilli, garlic and cherry tomatoes.
• Add the vinegar, capers, olives and paprika with a ladleful of pasta water. Stir in the beans and cook until warmed through.
• Add the spinach to the pasta water to wilt, then drain well. Toss with the tomato and bean mixture and the parsley and basil, then pile onto plates or in shallow bowls to serve.

SPAGHETTI PUTTANESCA

Steps:

• Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

SPAGHETTI PUTTANESCA

Steps:

• Mix garlic with 1 tablespoon water in small bowl and set aside.
• Bring 4 quarts of water to rolling boil in large pot.
• When water is boiling, add 1 tablespoon salt and pasta; stir to separate pasta.
• Heat oil, garlic mixture, red pepper flakes and anchovies in large skillet over medium heat.
• Cook stirring frequently, until garlic is fragrant but not brown.
• Stir in tomatoes and simmer until slightly thickened, about 8 minutes.
• Cook pasta until done.
• Drain and then return pasta to pot.
• Add 1/4 cup of the reserved tomato juice and toss to combine.
• (You can also add a tablespoon of extra-virgin olive oil if you like) Stir capers, olives and parsley into the sauce.
• Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary.
• Adjust seasonings to taste and serve immediately.

SPAGHETTI PUTTANESCA

Steps:

• Cook spaghetti in a large pot of boiling salted water according to package instructions; drain; return to pot.
• Meanwhile, heat oil in a large skillet over medium heat. Add garlic, crushed red pepper, and anchovies, if desired, mashing them with a wooden spoon. Cook, stirring, until garlic is fragrant, 2 minutes.
• Add whole tomatoes and their juice, breaking up tomatoes with hands. Stir in capers and olives. Bring to a boil; reduce heat. Simmer until thickened, 5 to 10 minutes. Toss with pasta; season with salt and pepper.