The perfect dish that you can quickly put on the table with pantry ingredients and make it even tastier with seasonal ingredients. Ready in 25 minutes.
Cut the onion into half rings and mince the garlic or use your garlic press.
Cut the red pepper in half lengthwise and remove the seeds if you don’t like it very spicy. Then cut into small pieces.
Place a deep frying pan on the stove and drain the oil from the anchovy can. Once the oil is hot, add anchovies. Fry it a bit so that it starts to fall apart a bit.
Add the onion and red pepper and sauté briefly. Then add the garlic and fry for a while.
Pit your olives and roughly chop them. Add to the pan along with the capers, dried parsley and cinnamon.
Meanwhile, boil water to cook your spaghetti and add some salt to it.
Add both cans of diced tomatoes to your skillet and stir to combine. Remove the layer of sauce that remains in the can by adding a thin layer of water to the can and add it to your pan. Bring the sauce to a simmer over medium heat, stirring occasionally.
Meanwhile, cook your spaghetti according to the package.
Once the spaghetti is ready, add it to the sauce and mix well.
Grate some Parmesan cheese on top if you like.
To get enough vegetables, eat a salad or other vegetable dish with it. Do you only eat this? Then you can possibly cook more pasta to leave the table with a well-filled belly. Whole-wheat pasta is also more filling than regular pasta and a healthier choice.
Tips: Add some pasta cooking water to the sauce for more binding. Starch is released when cooking pasta. Is the sauce still too thin? Add a tablespoon of flour or cornflour and keep stirring. The sauce will thicken on its own.
Spaghetti or linguine is used by the Italians for thin sauces like this puttanesca.
The original recipe for spaghetti puttanesca does not include canned tuna, but it is very tasty with it.
Also delicious with fresh parsley. Chop the stalks finely and fry them with the onion and garlic. Spoon some of the leaves into the sauce and use the rest as a garnish.
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