Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, my spaghetti puttanesca. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

My Spaghetti Puttanesca is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. My Spaghetti Puttanesca is something which I have loved my whole life.

Heat the oil in a non-stick pan over a medium-low heat. Add the garlic and chilli, if using, and cook for a further minute. For the spaghetti puttanesca, heat the extra virgin oil in a large frying pan over a medium heat. Add the garlic, chilli flakes and anchovies.

To get started with this recipe, we have to first prepare a few ingredients. You can cook my spaghetti puttanesca using 16 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make My Spaghetti Puttanesca:

1. Take 150 g dry spaghetti,
2. Take 1 tin tuna in spring water, (112g), drained
3. Get 8 green or black olives, sliced,
4. Get 1 stick celery, chopped finely,
5. Get Half a tin (200g) Italian cherry tomatoes,
6. Get 1/2 an onion, chopped,
7. Take 1/2 red chilli, sliced into thin rings, (de-seeded to taste),
8. Take 1/2 tbsp tomato pureé paste,
9. Prepare 2 cloves garlic, crushed,
10. Prepare 2 heaped tsp capers,
11. Get 1 tsp dried parsley,
12. Prepare Fresh lemon juice (around 2 tbsp worth)
13. Get Sea salt and cracked pepper to season,
14. Take 3-4 tbsp pasta cooking water,
15. Get Salt for pasta water,
16. Get 1 tbsp olive oil for frying

Whatever its origins, puttanesca is a very popular pasta dish. The original Neapolitan ingredients are simple but flavourful; fresh peeled tomatoes, capers, black olives, garlic, oregano and sometimes peperoncino. The original recipe from Naples, the capital of Campania, doesn't actually include anchovies. Add parsley, oregano and red pepper flakes and stir.

Instructions to make My Spaghetti Puttanesca:

1. Get a large saucepan on the hob filled with salted water and bring to the boil for the pasta. Add the spaghetti and begin to cook according to packet instruction, (usually takes 9-10 mins).
2. While the pasta cooks heat a large saucepan over a medium heat and add the olive oil. Once warm add the chopped onions and celery and fry for 2-3 mins, next add the crushed garlic and chilli. Fry for a couple more minutes and season with salt and pepper. Add in the tuna and stir.
3. Add the tomato paste and dried herbs and stir through. Pour in the tinned cherry tomatoes. Add the capers and olives into the pan. Stir everything until well combined. Add a touch of pasta cooking water and combine until a sauce is created. Turn the heat down to low and simmer. Add the lemon juice just as the pasta has finished cooking. Remove from the heat.
4. Once the pasta has cooked, drain off and season with pepper. Add the drained pasta in with the sauce and gently mix together until the spaghetti is lightly coated in the tomatoy salty sauce.
5. Serve up whilst hot and enjoy! :)

The original recipe from Naples, the capital of Campania, doesn't actually include anchovies. Add parsley, oregano and red pepper flakes and stir. Fresh tomatoes don't lend the same flavor to this pasta. Bring a large pan of salted water to the boil. Meanwhile, peel and finely slice the garlic, destone the olives, and halve the cherry tomatoes.

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