Spaghetti alla puttanesca
The spaghetti alla puttanesca recipe is a delicious and spicy Italian dish. Here is a simple recipe to prepare spaghetti puttanesca:
Ingredients :
400 g of spaghetti
4 tablespoons of olive oil
3 cloves of garlic, chopped
6 anchovy fillets, chopped
1/2 teaspoon red pepper flakes (adjust to your preference)
400 g canned crushed tomatoes
60 g black olives, pitted and cut into slices
2 tablespoons of capers
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions :
Cook the spaghetti according to package directions, leaving it al dente. Drain them and reserve.
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic, anchovy fillets and red pepper flakes. Saute for a few minutes until the garlic is golden and the anchovies are melted.
Add the crushed tomatoes to the pan. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, stirring occasionally.
Add the black olives and capers to the sauce. Continue cooking for 5 minutes.
Season the sauce with salt and pepper to taste.
Add the cooked spaghetti to the sauce and mix well to coat them with the preparation.
Serve the spaghetti puttanesca hot, garnished with chopped fresh parsley.
This spaghetti alla puttanesca recipe is full of bold flavors and can be adjusted to suit your personal preferences. Enjoy your food !
Italy is famous for its impressive variety of pasta shapes, and preferences can vary from region to region. Here are some of Italy's favorite pasta shapes:
Spaghetti: Probably one of the most iconic pastas, long and thin.
Penne: Short tubes with ends cut at an angle, often used with thick sauces.
Fettuccine: Wide strips, usually paired with creamy sauces like Alfredo.
Rigatoni: Short tubes with ridges, ideal for holding sauces.
Orecchiette: Meaning “little ears”, this pasta has a bowl shape that holds sauces well.
Farfalle: Known as butterfly or bowtie because of their shape, they are often used in pasta salads.
Linguine: Similar to spaghetti but wider and flatter.
Tagliatelle: Flat, wide strips, often served with meat-based sauces.
Gnocchi: Although they are a type of potato dough, Italians often consider them an alternative to pasta.
Cavatelli: Shell-shaped pasta, originating from southern Italy.
Conchiglie: Shells, which can be medium or giant in size.
Tortellini: Small stuffed pasta, often with meat, cheese or spinach.
Pappardelle: Wide strips, often served with meat-based sauces.
Lumache: Snail-shaped pasta, ideal for holding sauces.
Trofie: Originally from Liguria, these small twisted pasta are often combined with pesto.
These pasta shapes are just a few examples among the multitude of varieties found in Italy. Each region may have its own specialties and variations.
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The spaghetti alla puttanesca recipe is a delicious and spicy Italian dish. Here is a simple recipe to prepare spaghetti puttanesca:
Ingredients :
400 g of spaghetti
4 tablespoons of olive oil
3 cloves of garlic, chopped
6 anchovy fillets, chopped
1/2 teaspoon red pepper flakes (adjust to your preference)
400 g canned crushed tomatoes
60 g black olives, pitted and cut into slices
2 tablespoons of capers
Salt and pepper, to taste
Chopped fresh parsley, for garnish
Instructions :
Cook the spaghetti according to package directions, leaving it al dente. Drain them and reserve.
In a large skillet, heat the olive oil over medium heat. Add the chopped garlic, anchovy fillets and red pepper flakes. Saute for a few minutes until the garlic is golden and the anchovies are melted.
Add the crushed tomatoes to the pan. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, stirring occasionally.
Add the black olives and capers to the sauce. Continue cooking for 5 minutes.
Season the sauce with salt and pepper to taste.
Add the cooked spaghetti to the sauce and mix well to coat them with the preparation.
Serve the spaghetti puttanesca hot, garnished with chopped fresh parsley.
This spaghetti alla puttanesca recipe is full of bold flavors and can be adjusted to suit your personal preferences. Enjoy your food !