Halal Puttanesca Pasta
Oh, puttanesca pasta! It's one of those Italian dishes that tells a story, born from improvised yet generous cooking. You'll love how simple this recipe is: a few pantry staples turn into an explosive feast of flavors. The melting tomatoes, salty olives, tangy capers, and that little chili kick that wakes up everything... It's a direct trip to Naples. No exotic ingredients needed, just love and good olive oil. I promise this halal version is as authentic as the original, without anchovies, but just as tasty. Ready to treat your loved ones to this classic?
Ingredients
- Spaghetti400 g
- Canned crushed tomatoes400 g
- Pitted black olives100 g
- Capers2 tablespoons
- Garlic3 cloves
- Olive oil4 tablespoons
- Dried red chili1 teaspoon
- Fresh parsley1 bunch
- Saltto taste
- Black pepperto taste
Nutrition
Instructions
- 1
Cook the spaghetti in a large pot of salted boiling water according to package directions. Drain, reserving a cup of pasta water.
- 2
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the minced garlic and chili, sauté for 1 minute without burning.
- 3
Add the crushed tomatoes, sliced black olives, and capers. Season with salt and pepper. Simmer for 10 minutes over low heat.
- 4
Toss the cooked spaghetti with the sauce. If too thick, add a little reserved pasta water.
- 5
Serve immediately, sprinkled with fresh chopped parsley. Enjoy hot.
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