Spaghetti With Olives And Tomato Spaghetti Alla Puttanesca Food

SPAGHETTI WITH OLIVES AND TOMATO (SPAGHETTI ALLA PUTTANESCA)

Steps:

• In a pan put olive oil, red pepper, and garlic and sauté briefly.
• Add anchovy paste to the pan before the garlic starts coloring.
• Stir quickly with a wooden spoon for few seconds to dissolve the anchovy paste. (Avoid burning both garlic & paste) Eventually remove the pan from the stove if you feel the temperature of the oil is too high.
• Add tomatoes, capers, 1 tablespoon parsley, olives, and cook for about 10 - 15 minutes.
• Cook pasta following manufacturer's instructions, drain, and pour in a salad bowl. Dress with the sauce and top with the rest of the chopped parsley.
• Sprinkle with parmesan cheese if preferred.

SPAGHETTI ALLA PUTTANESCA

Steps:

• Combine tomatoes, olive oil, onion, basil, anchovy paste, garlic, oregano, baking soda, and salt in a saucepan over medium heat. Bring to a simmer; reduce heat, and simmer, stirring occasionally, until flavors blend, 1 to 2 hours. Add olives, capers, and parsley during the last 20 to 30 minutes of cooking.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Divide spaghetti among serving bowls; ladle sauce over noodles and sprinkle red pepper flakes on top.

SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
• Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

SPAGHETTI ALLA PUTTANESCA

Steps:

• Drain tomatoes and reserve liquid.
• Sauté onion in olive oil until browned, add garlic and red pepper flakes and continue to sauté for a couple of minutes more.
• Do not over brown the garlic.
• Add tomatoes and ½ cup of the reserved liquid, the wine, capers, olives, mushrooms, oregano, and anchovies.
• Bring sauce to boil, lower heat to simmer and cook uncovered for twenty minutes.
• If the sauce becomes too dry add more tomato juice a little at time.
• During the last 5 minutes of cooking time add basil and parsley, finish cooking.
• Once the sauce is simmering, bring a large pot of water to a full rolling boil, add salt.
• Read package directions for spaghetti to determine cooking time.
• Add spaghetti and cook according to package directions so that the sauce and spaghetti are finish about the same time.
• Drain the pasta well.
• Add pasta to sauce pot, combine and cook for another minute or two.
• Move spaghetti to service plates.
• Sprinkle with grated Romano or Parmesan.