FRIJE

Name: Puttanesca Spaghetti
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Ingredients: 500 g of spaghetti; 4 dried tomato (optional); 4 pitted black olive; 4 pitted green olive; 400 g of canned peeled tomato; 2 garlic clove; 1 onion; 100 g of anchovy fillet in oil (optional); 100 g of caper (optional); 40 g of parmesan; 2 tablespoon of olive oil; salt (according to taste); pepper (according to taste)

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Puttanesca Spaghetti

Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 15 minutes

Cost per serving: 2,07 €

Energy: 646 kcal / serving

Nutritional score:

Instructions

1. Peel and chop the garlic and onion. Drain the tomatoes and cut them into cubes. Cut the sun-dried tomatoes into strips. Drain the capers. Drain the anchovy fillets. Slice the olives.
2. Heat the oil in a sauté pan, add the garlic and onions and cook for 4 minutes. Add the peeled tomatoes, capers, sun-dried tomatoes, olives, and two tablespoons of water. Season generously with pepper, but use very little salt. Cook for 10 minutes, then add the anchovy fillets.
3. Meanwhile, cook the pasta in a pot of salted water for the time indicated on the package. Drain the pasta and pour it into the sauté pan with the sauce, mix well.
4. Sprinkle with Parmesan cheese.