* In 50 ml olive oil in a steel pan, fry over medium heat: * 2 cloves garlic, very thinly sliced, * 6 anchovies * 0.5 tsp chilli flakes * When anchovies are dissolved: * 2 tbsp tomato paste * 40 g Gaeta olives, sliced * 10 g rinsed capers, coarsely chopped * After three minutes, add 1/2 can San Marzano tomatoes and simmer everything for ten minutes * Add 150 g spaghetti, slightly undercooked, straight from the boiling water with tongs without draining, mix and continue to cook for 3 minutes until thickened. * Serve with chopped parsley
Am I totally wrong in using parsley instead of oregano?
4 Comments
Spaghetti alla Puttanesca
1 to 2 servings
* In 50 ml olive oil in a steel pan, fry over medium heat:
* 2 cloves garlic, very thinly sliced,
* 6 anchovies
* 0.5 tsp chilli flakes
* When anchovies are dissolved:
* 2 tbsp tomato paste
* 40 g Gaeta olives, sliced
* 10 g rinsed capers, coarsely chopped
* After three minutes, add 1/2 can San Marzano tomatoes and simmer everything for ten minutes
* Add 150 g spaghetti, slightly undercooked, straight from the boiling water with tongs without draining, mix and continue to cook for 3 minutes until thickened.
* Serve with chopped parsley
Am I totally wrong in using parsley instead of oregano?
Yummy
This looks so good… What a beautiful picture too!
This looks great! What size can of tomatoes?