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Spaghetti alla Puttanesca | Spicy & Ready in 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Der süditalienische Pastaklassiker in veganer Vollendung: Sonnengereifte Tomaten, aromatische Kalamata-Oliven, feine Kapern und ein Hauch Chili vereinen sich in nur 20 Minuten zu einem herrlich pikanten Feierabendgericht.
Ingredients
Preparation method
Preparation
Bring a large pot of plenty of water to a boil and salt generously. Peel the garlic cloves and slice them thinly. Roughly chop the Kalamata olives, briefly drain the capers, and finely chop the parsley.
Instructions
Heat the olive oil in a wide pan over medium heat. Add the sliced garlic and a pinch of chilli flakes and sauté gently for about 1 to 2 minutes until the garlic is wonderfully fragrant without browning.
Add the chopped Kalamata olives and drained capers and sauté briefly. Then stir in the chopped canned tomatoes. Simmer the sauce gently over medium heat for about 10 minutes until slightly thickened. Season with a pinch of black pepper and, if needed, carefully with a little salt to taste (olives and capers already add natural saltiness).
Chef's tip
The starchy pasta water is the key to a perfect emulsion – it seamlessly binds the aromatic olive oil and tomato sauce with the spaghetti.
Traditionally, Puttanesca is served without cheese to fully enjoy the pure flavours of olives and capers unadulterated. If you like, you can of course still top it with freshly grated Parmesan or Pecorino.
25 min
Under an hour
