2020-08-13 / test@t

Spaghetti putanesca

Thanks to its inimitable taste and scandalous reputation, this dish has become popular not only in Italy, but throughout the world. So many stories have not been told about his origin. And the unfaithful wives were remembered, who had fun all day, and then quickly cooked an unpretentious dish for their husbands; and the priestesses of love, who lured customers with delicious food, remembered. But the fact remains. Spaghetti alla putanesca cooks very quickly and turns out to be surprisingly tasty. Try it!

Ingredients

320 g spaghetti
2 tbsp. l. olive oil
4 cloves of garlic
1/2 tsp chili flakes
800 g canned tomatoes, s / s
10-15 olives, preferably Kalamata varieties
small bunch of basil
2 tbsp. l. capers
1 tsp sugar (optional)

STEP-BY-STEP COOKING RECIPE

Step 1

Peel the garlic and chop finely. Chop canned tomatoes. Crush olives, remove pits and chop coarsely. Chop the basil leaves, leaving a few to serve.

Step 2

Boil the spaghetti in plenty of salted water until al dente according to the instructions on the package.

Step 3

While the spaghetti is cooking, heat the olive oil in a large skillet. Add garlic, chili flakes and sauté over medium heat for 3 minutes. Add tomatoes, olives, capers and basil. Reduce heat to low and cook for about 10 minutes. Season with salt and, if necessary, add sugar.

Step 4

Once the spaghetti is done, put it in a colander and transfer to the sauce pan. Stir well and serve immediately.

Cooking time

25m

Servings

Catalog