John Myers
Spaghetti Puttanesca
The perfect spaghetti puttanesca recipe with a picture and simple step-by-step instructions.
- 200 g Spaghetti
- 2 liter Water
- 2 tsp Salt
- 1 tbsp Olive oil
- 400 g 1 Dose stückige Tomaten
- 50 g Black pitted olives
- 50 g 1 Zwiebel
- 2 piece Garlic cloves
- 20 g 1 Stück Ingwer
- 20 g 1 rote Chilischote
- 6 piece Anchovy fillets (from the jar!)
- 1 tbsp Capers
- 2 tbsp Sunflower oil
- 1 tbsp Tomato paste
- 2 tbsp Rice wine or, alternatively, white wine
- 1 tbsp Butter
- 1 tsp Sugar
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 2 sharpen Basil for garnish
- Cook the spaghetti in salted water (2 liters of water + 2 teaspoons of salt) according to the instructions on the package (here: 8 – 10 minutes), drain through a kitchen sieve, return to the hot saucepan and toss with olive oil (1 tablespoon) so that they do not stick . Cut black olives into rings. Peel and dice the onion. Peel and finely dice the cloves of garlic and ginger. Clean / core the chilli pepper, wash and finely dice. Cut the anchovy fillets into small pieces. Heat sunflower oil (2 tbsp) in a pan, add the olive rings, onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes, anchovy fillets pieces and capers and fry / stir fry for approx. 3 – 4 minutes. Add tomato paste (1 tbsp) and stir-fry / stir-fry. Deglaze with the rice wine (2 tbsp). Add the chunky tomatoes (400 g), refine / season with butter (1 tablespoon), sugar (1 teaspoon), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Boil / reduce everything for about 10 minutes. Stir more often. Finally add / fold in the prepared spaghetti, place on 2 pasta plates and garnish with a basil tip, serve.
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