Pasta with puttanesca sauce Ingredients: 3 spoons of - olive oil - 1 - crushed dried red pepper - 2 cloves of - crushed garlic - 6 fillets of - chopped anchovies - 500 g of - peeled, seeded and crushed tomatoes - 125 g of - black olives, pitted and cut in 2 - 2 spoons of - capers - 500 g of pasta.
Utensils： 1 Top 5 of the best colanders - 1 saucepan - 1 wooden spoon 1 pitter
Total time:
45 min
Preparation:
25 min -
Cooking:
20 min
Phase 1
Heat the oil in a saucepan with the garlic, chili pepper and anchovies. Leave alonez cook gently for 1 min.
Phase 2
Add the tomatoes, olives, capers, bring to the boil then reduce the heat and simmer for around 20 minutes to obtain a creamy and slightly thick sauce.
Phase 3
Cook the pasta in a large volume of boiling water for the cooking time indicated on the package minus 1 minute.
Phase 4
Drain them, reserving 2 spoons of cooking water. Place them in the sauce with the cooking water, mix carefully then serve.
Utensils： 1 Top 5 of the best colanders - 1 saucepan - 1 wooden spoon 1 pitter
Total time:
45 min
Preparation:
25 min -
Cooking:
20 min
Phase 1
Heat the oil in a saucepan with the garlic, chili pepper and anchovies. Leave alonez cook gently for 1 min.
Phase 2
Add the tomatoes, olives, capers, bring to the boil then reduce the heat and simmer for around 20 minutes to obtain a creamy and slightly thick sauce.
Phase 3
Cook the pasta in a large volume of boiling water for the cooking time indicated on the package minus 1 minute.
Phase 4
Drain them, reserving 2 spoons of cooking water. Place them in the sauce with the cooking water, mix carefully then serve.