Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Spaghetti alla Puttanesca
 
 
4 ServingsPTM30 min

Spaghetti alla Puttanesca


Jamie Oliver's spaghetti alla puttanesca with anchovies, tuna, olives and tomato sauce.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Bring a pot of water to the boil. Put the spaghetti with a pinch of salt in the boiling water and cook the pasta according to the instructions on the package.
  2. Pour the oil from the tuna into a frying pan, but leave the tuna itself in the can.
  3. Squeeze the unpeeled garlic cloves and add the capers and the anchovies with oil.
  4. Finely chop the chillies and the stalks of the parsley and add them. Check the spaghetti and stir.
  5. Chop the parsley leaves and set them aside. Stir-fry the mixture in the frying pan for 2 minutes and add the tuna and the black olives.
  6. Make the pieces of fish small and finally stir in a good pinch of cinnamon and the passata (or chopped tomatoes).
  7. Let the cooked pasta drain and keep a little of the cooking water apart. Carefully decorate the spaghetti with the sauce in the pan.
  8. Squeeze the lemon.
  9. Add the majority of the parsley leaves, the lemon juice and a little extra virgin olive oil and mix everything together well.
  10. To dilute the sauce, stir in a little more of the cooking water.
  11. Spoon the spaghetti on a dish, sprinkle with the last remaining parsley and serve.


Nutrition

725Calories
Sodium0% DV1.220mg
Fat9% DV6g
Protein72% DV36g
Carbs34% DV103g
Fiber28% DV7g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407