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Spaghetti alla Puttanesca

Spaghetti alla Puttanesca

Preparation time:

  • 5mins

 

Cooking time:

  • 15mins

 

Specialty:

  • Dairy-free
  • Gluten-free (Optional)
  • Pescatarian

 

This is our take on one of the most famous Italian pasta recipes, Pasta alla Puttanesca. This recipe is very simple but absolutely delicious. I have decided to add some extra anchovies and use a mix of Italian tomato passata and cherry tomatoes. I really like the extra saltiness that the anchovies bring to the dish and the perfect balance with capers and olives.

 

Ingredients (2 Servings):

  • 180g of Spaghetti
  • 3 Anchovy Fillet (salt-cured, olive oil-packed)
  • 16 Cherry Tomatoes  
  • Handful of Capers (Preserved in Sea Salt)
  • Handful of Italian Taggiasche Olives (Preserved in Extra-virgin Olive Oil)
  • 3 Tablespoons of Italian Tomato Passata (No Sugar)
  • 1 Clove of Garlic
  • Extra-virgin Olive Oil 
  • Chili Flakes (Optional)
  • Sea Salt

 

Instructions:

  • In a wok, simmer a clove of garlic with extra-virgin olive oil and the anchovy fillets until the garlic becomes golden. You can also add chili flakes. 
  • Cut the cherry tomatoes into halves and add them to the wok. Season with sea salt and cook with the lid at medium heat for 10mins.
  • Slice half of the olives. 
  • Once the tomatoes are fully cooked, add the tomato passata, the olives and the capers and mix all together. 
  • Add sea salt to the sauce to taste. 
  • Boil water in a pot. Once the water is boiling add 1 tablespoon of sea salt and then add the pasta. The pasta needs to cook for 2 mins less than the time recommended on the box to have it Al Dente.
  • Drain the pasta and add it to the wok. Fully mix the pasta with the sauce.
  • Plate the pasta and drizzle some extra-virgin olive oil. 

17.06.2021

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