Spaghetti a la Puttanesca
Easy and delicious recipe for Spaghetti a la Puttanesca made with a spicy tomato sauce with capers, olives, oregano, and parsley.
Reviewed by Editorial Team of Kiwilimón
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7 comentarios
Ingredients
4
Servings
- 1 tablespoon olive oil
- 1 clove garlic, chopped
- 1/4 cups black olives
- 2 teaspoons capers
- 1 teaspoon anchovy paste
- 1 tablespoon oregano, fresh chopped
- 1 1/8 teaspoons peperoncino, (red pepper flakes in English)
- 1 canned tomato, unsalted chopped
- 3/4 cups arugula, chopped
- 1/4 cups Parmesan cheese
- 1/3 cups fresh parsley, chopped
- 250 grams spaghetti
Preparation
13 mins
0 mins
Low
- Put a large pot of salted water to boil. When boiling, cook the spaghetti as indicated on the package.
- While the pasta cooks, heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 minute. Add the parsley, olives, capers, anchovy paste, oregano, and crushed red pepper flakes. Cook for 2 more minutes. Add the tomatoes and cook for 5 minutes. Stir in the arugula until slightly wilted, about 1 minute.
- When the pasta is ready, add it to the sauce to coat well in the tomato sauce. To serve, sprinkle with Parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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