Plat
Spaghetti alla Puttanesca
30 minPour 4Nutri-Score C€€
C
30 min
30 minSpaghetti alla Puttanesca
recette de
Ziggy’s Food Guide
@ziggysfoodguide
1 recette
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0 fois cuisinée
ce qu’il vous faut
Ingrédients
spaghettiCéréales400 g
olive oilÉpicerie45 ml
garlic (peeled and sliced)Fruits et légumes3 morceaux
anchovy fillets (drained)Poissons6 morceaux
chili flakesÉpices2 g
tomatoes (crushed or chopped)Fruits et légumes400 g
black olives (pitted and halved)Épicerie100 g- capers (rinsed)Épicerie30 g
salt (for the pasta water)Épices10 g
parsley (chopped)Fruits et légumes10 g
par portion
Nutrition
515kcal
- Glucides
- 80 g
- Protéines
- 15 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Marmite
Poêle
Passoire
Pince de cuisine
pas à pas
Préparation
- Étape 1
Boil the pasta
- Bring a large pot of salted water to a boil.
- Cook the spaghetti until al dente, then reserve a little cooking water before draining.
- Étape 2
Build the sauce base
- Warm the olive oil in a pan over medium heat.
- Add the garlic, anchovies and chili flakes and cook until the anchovies melt and the garlic turns golden.
- Étape 3
Add tomatoes, olives and capers
- Stir in the tomatoes, olives and capers.
- Simmer until the sauce thickens slightly.
- Étape 4
Toss and serve
- Add the drained spaghetti to the pan with a splash of pasta water and toss to coat.
- Finish with chopped parsley and serve immediately.