Spaghetti Pasta Alla Puttanesca Recipe
A vegetarian Italian Recipes recipe with spaghetti pasta - or conchiglie/ linguine, inch ginger - sliced, black olives - sliced. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To prepare Spaghetti Pasta Alla Puttanesca Recipe, prepare the red sauce first
spaghetti pasta - or conchiglie/ linguine(150 grams) - 2
Puree the tomatoes into a fine paste
tomatoes - pureed + 1 small tomato chopped coarsely(4) - 3
Take a pan and add in oil, bringing it to a medium low heat
- 4
Add the chopped onions, minced garlic cloves, and let it sweat to a translucent color, add salt to prevent from charring
salt - to tastetomatoes - pureed + 1 small tomato chopped coarsely(4)onion - chopped(1)cloves garlic - minced(4) - 5
Add in tomato puree and keep sautéing gently for about 5-10 minutes till everything looks well combined and the sauce thickens
tomatoes - pureed + 1 small tomato chopped coarsely(4) - 6
Season with powdered black pepper or any other seasonings of your choice
black olives - sliced(4)black pepper powder - to taste(1 teaspoon) - 7
You can add oregano, thyme etc
dried oregano(1 teaspoon)dried thyme leaves(1 teaspoon) - 8
Add capers (if using),cook the red sauce for another 5 minutes
-6 capers - optional(5) - 9
Add chopped black olives and switch off
black olives - sliced(4)black pepper powder - to taste(1 teaspoon)tomatoes - pureed + 1 small tomato chopped coarsely(4)onion - chopped(1) - 10
For PastaStart by boiling your pasta in a pot with water and a pinch of salt
spaghetti pasta - or conchiglie/ linguine(150 grams)inch ginger - sliced(1/2)salt - to tastelukewarm water - 11
Cook it al-dente because your pasta will further soften with the gravy red sauce also
spaghetti pasta - or conchiglie/ linguine(150 grams) - 12
Strain the water from pasta and reserve it for later use
spaghetti pasta - or conchiglie/ linguine(150 grams)lukewarm water - 13
Give a quick wash to the al-dente cooked pasta in cold running water
spaghetti pasta - or conchiglie/ linguine(150 grams)lukewarm water - 14
This will avoid pasta being sticky
spaghetti pasta - or conchiglie/ linguine(150 grams) - 15
In a wok, add a tablespoon of oil, ginger, and about 4-6 tablespoons of red sauce and cook it on a medium low flame for a good 5 to 8 minutes till everything looks well combined
inch ginger - sliced(1/2) - 16
Mix the boiled Spaghetti to the gravy and cook for another 3-5 minutes and the Spaghetti Pasta Alla Puttanesca is ready to be served with Italian Style Potato And Cucumber Salad or Tomato Mozzarella Bites (Non-Vegan) for sides, along with a crusty Garlic bread
spaghetti pasta - or conchiglie/ linguine(150 grams)tomatoes - pureed + 1 small tomato chopped coarsely(4)cloves garlic - minced(4)
Nutrition Facts
Per serving
Rate this recipe
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Spaghetti Pasta Alla Puttanesca Recipe
A vegetarian Italian Recipes recipe with spaghetti pasta - or conchiglie/ linguine, inch ginger - sliced, black olives - sliced. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
16 steps- 1
To prepare Spaghetti Pasta Alla Puttanesca Recipe, prepare the red sauce first
spaghetti pasta - or conchiglie/ linguine(150 grams) - 2
Puree the tomatoes into a fine paste
tomatoes - pureed + 1 small tomato chopped coarsely(4) - 3
Take a pan and add in oil, bringing it to a medium low heat
- 4
Add the chopped onions, minced garlic cloves, and let it sweat to a translucent color, add salt to prevent from charring
salt - to tastetomatoes - pureed + 1 small tomato chopped coarsely(4)onion - chopped(1)cloves garlic - minced(4) - 5
Add in tomato puree and keep sautéing gently for about 5-10 minutes till everything looks well combined and the sauce thickens
tomatoes - pureed + 1 small tomato chopped coarsely(4) - 6
Season with powdered black pepper or any other seasonings of your choice
black olives - sliced(4)black pepper powder - to taste(1 teaspoon) - 7
You can add oregano, thyme etc
dried oregano(1 teaspoon)dried thyme leaves(1 teaspoon) - 8
Add capers (if using),cook the red sauce for another 5 minutes
-6 capers - optional(5) - 9
Add chopped black olives and switch off
black olives - sliced(4)black pepper powder - to taste(1 teaspoon)tomatoes - pureed + 1 small tomato chopped coarsely(4)onion - chopped(1) - 10
For PastaStart by boiling your pasta in a pot with water and a pinch of salt
spaghetti pasta - or conchiglie/ linguine(150 grams)inch ginger - sliced(1/2)salt - to tastelukewarm water - 11
Cook it al-dente because your pasta will further soften with the gravy red sauce also
spaghetti pasta - or conchiglie/ linguine(150 grams) - 12
Strain the water from pasta and reserve it for later use
spaghetti pasta - or conchiglie/ linguine(150 grams)lukewarm water - 13
Give a quick wash to the al-dente cooked pasta in cold running water
spaghetti pasta - or conchiglie/ linguine(150 grams)lukewarm water - 14
This will avoid pasta being sticky
spaghetti pasta - or conchiglie/ linguine(150 grams) - 15
In a wok, add a tablespoon of oil, ginger, and about 4-6 tablespoons of red sauce and cook it on a medium low flame for a good 5 to 8 minutes till everything looks well combined
inch ginger - sliced(1/2) - 16
Mix the boiled Spaghetti to the gravy and cook for another 3-5 minutes and the Spaghetti Pasta Alla Puttanesca is ready to be served with Italian Style Potato And Cucumber Salad or Tomato Mozzarella Bites (Non-Vegan) for sides, along with a crusty Garlic bread
spaghetti pasta - or conchiglie/ linguine(150 grams)tomatoes - pureed + 1 small tomato chopped coarsely(4)cloves garlic - minced(4)
About this recipe
A vegetarian Italian Recipes recipe with spaghetti pasta - or conchiglie/ linguine, inch ginger - sliced, black olives - sliced. Ready in 45 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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