How to Make ORIGINAL SPAGHETTI alla PUTTANESCA! Step by step! Simple, fast, delicious!
The authentic PUTTANESCA is already here. How to Make ORIGINAL SPAGHETTI alla PUTTANESCA! Step by step! The original recipe of one of the most loved pasta in the world. Simple, fast, delicious! Incredible tasty and easy! If you have spaghetti, canned tomatoes, olives and capers at home. Simple spaghetti in 10 minute pasta. A simple, quick and very tasty dinner recipe. 2 delicious and quick pasta recipes. You won't believe how delicious it is. Try this simple and delicious recipes.
Ingredients for 4 people:
0,9lb/400g of spaghetti.
1,1lb/500g of peeled San Marzano tomatoes.
5,3oz/150g of black olives, possibly Gaeta olives.
2 spoons of capers in salt.
Parsley.
1 dried chili.
Extra virgin olive oil.
Salt.
Pepper.
Method:
Desalt capers and chop them coarsely. Pitted olives and chop too.
Cook spaghetti in plenty salted water.
In a pan fry garlic with oil and chili; add capers, olives and fry for a minutes. Add peeled tomatoes, squeeze gently, add a ladle of water, season with salt if needed, pepper and cook for 5 minutes. Remove garlic and chili from the pan.
Chop parsley.
2 minutes before the time indicated, drain spaghetti in the pan and finish cook with 2 ladles of cooking water. Mix with oil and cooking water. Finally add parsley and stir-fry.
Serve with their sauce and fresh chopped parsley.
04:09 SPAGHETTI with TUNA!!!
Ingredients for 4 persons:
0,7lb/320g of spaghetti.
0,55lb/250g of canned tuna.
0,44lb/200g of cherry tomatoes.
1,7oz/50g of black olives.
1,7oz/50g of capers.
Anchovies.
Parmigiano Reggiano.
Parsley.
Garlic.
Chilli pepper.
Extra virgin olive oil.
Salt.
Black Pepper.
Method:
Cut the cherry tomatoes in half and season with oil, garlic, basil, salt and pepper. Chop capers, olives and anchovies. Grate the Parmigiano Reggiano and chop the parsley.
Fry oil, garlic, chilli pepper and parsley stems; remove the parsley stems, add the chopped mixture and cook for a few minutes. Add the cherry tomatoes, a little cooking water and cook for 5 minutes.
Cook the pasta in plenty of salted water. Halfway through cooking, drain the spaghetti in the pan and finish cooking with cooking water. Turn off the stove and stir with the tuna, parsley, Parmigiano Reggiano, oil and cooking water.
Serve with plenty of sauce, tuna and cherry tomatoes.
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