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Spaghetti alla Puttanesca | Aromatic & Spicy
(0)
20 min
Quick
Knuspr-Küche
Ein zeitloser süditalienischer Klassiker voller Temperament: Sonnengereifte Tomaten treffen auf aromatische Kalamata-Oliven, feine Kapern, Knoblauch und einen Hauch Chili. In nur 20 Minuten zubereitet, herrlich intensiv im Geschmack und rein pflanzlich – die perfekte Feierabend-Pasta für jeden Tag.
Preparation method
Preparation
Bring a large pot of generously salted water to a boil for the spaghetti. Peel the garlic cloves and cut them into thin slices. Roughly chop or halve the black olives. Drain the capers and finely chop the fresh parsley.
Sauce & Pasta
Heat the olive oil in a large pan over medium heat. Add the sliced garlic and chili flakes and sauté gently for about 1 to 2 minutes until the garlic is fragrant, but has not browned.
Add the chopped olives and capers to the pan and sweat briefly. Then add the chopped tomatoes, season with a pinch of salt and freshly ground pepper, and let the sauce simmer gently over medium heat for about 10 to 12 minutes.
Chef's tip
For even more depth: sautéing a teaspoon of tomato paste with the garlic further enhances the fruity flavor of the tomato sauce.
Classic puttanesca thrives on balance: since olives and capers are already salty, only season the sauce with additional salt carefully at the very end.
75 min
Under an hour
