Jan Vacha
Spaghetti alla Puttanesca
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Ingredience
- 2 tbsp olive oil
- 4-5 cloves of garlic, sliced lengthwise
- ¼ tsp crushed red pepper flakes
- ¼ cup kalamata olives, pitted and chopped coarsely
- 1 can crushed San Marzano tomatoes
- 1 tbsp capers
- 2 tbsp fresh Italian parsley, coarsely chopped
- 3-4 cups of water
- kosher salt
- 1 lb spaghetti
Postup
In a saucepan, heat the oil over medium heat. Add the garlic slices and chili peppers and cook, stirring to keep the garlic from burning, 3 minutes.
Add the olives and stir again. Pour in the crushed tomatoes and add the capers. Give everything a big stir to get it all incorporated. Afterwards, in a large pot, boil 3-4 quarts of water over high heat.
Once the water is boiling, add a nice handful of kosher salt, around 2-3 tsps. Add the pasta and cook until al dente- or just very slightly chewy, about 8-9 minutes (depending on the brand you use). Drain the pasta.
Add drained pasta to the saucepan with the puttanesca sauce, and toss to coat. Garnish with fresh parsley, stir again and serve. Enjoy!