Spaghetti Pasta Alla Puttanesca Recipe
Spaghetti cooked in spicy red sauce and enriched with capers and olives which makes it a perfect lunch on a sunday evening. This is an extremely simple, easy and a quick recipe to cook within 15 minutes. The recipe calls for semolina based spaghetti pasta.
Spaghetti Pasta Alla Puttanesca Recipe is the recipe made with Spaghetti cooked in spicy red sauce. You can also substitute Spaghetti with conchiglie pasta or linguine. This is an extremely simple, easy and a quick recipe to cook within 15 minutes. I used semolina based pasta.
With the homemade red sauce, this pasta tasted rich. Added parmesan cheese to top the pasta when done is recommended but you can omit it, like I did for this healthy, vegan and low-fat Spaghetti Pasta Alla Puttanesca recipe.
If you like this recipe, look into more pasta recipes that we have
Note: You can also use Conchiglie/ Linguine pasta instead of Spaghetti.
- 150 grams Spaghetti Pasta , or Conchiglie/ Linguine
- 1/2 inch Ginger , sliced
- 4 Black olives , sliced
- 5-6 Capers , optional
- Salt , to taste
- 1 teaspoon Black pepper powder , to taste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried Thyme Leaves
- Oil , for cooking
- Lukewarm Water
- 4 Tomatoes , pureed + 1 small tomato chopped coarsely
- 1 Onion , chopped
- 4 cloves Garlic , minced
How to make Spaghetti Pasta Alla Puttanesca Recipe
To prepare Spaghetti Pasta Alla Puttanesca Recipe, prepare the red sauce first. Puree the tomatoes into a fine paste.
Take a pan and add in oil, bringing it to a medium low heat.
Add the chopped onions, minced garlic cloves, and let it sweat to a translucent color, add salt to prevent from charring.
Add in tomato puree and keep sautéing gently for about 5-10 minutes till everything looks well combined and the sauce thickens.
Season with powdered black pepper or any other seasonings of your choice. You can add oregano, thyme etc.
Add capers (if using),cook the red sauce for another 5 minutes. Add chopped black olives and switch off.
Start by boiling your pasta in a pot with water and a pinch of salt. Cook it al-dente because your pasta will further soften with the gravy red sauce also.
Strain the water from pasta and reserve it for later use.
Give a quick wash to the al-dente cooked pasta in cold running water. This will avoid pasta being sticky.
In a wok, add a tablespoon of oil, ginger, and about 4-6 tablespoons of red sauce and cook it on a medium low flame for a good 5 to 8 minutes till everything looks well combined.
Mix the boiled Spaghetti to the gravy and cook for another 3-5 minutes and the Spaghetti Pasta Alla Puttanesca is ready to be served with Italian Style Potato And Cucumber Salad or Tomato Mozzarella Bites (Non-Vegan) for sides, along with a crusty Garlic bread.