Spaghetti Alla Puttanesca with Tomato Puree
From Cooking with Manuela
Spicy and flavorful, these classic Italian Spaghetti alla Puttanesca are a sure way to make any dinner special
Made with Tomato puree
Mutti® Tomato Puree (Passata) is sun-ripened 100% Italian tomatoes transformed into sweet velvety puree with just a touch of Mediterranean sea salt. After eliminating the skin and seeds, the tomatoes are pureed to achieve a smooth, luxurious texture while maintaining their bright red color and naturally sweet flavor. Fantastic in marinara sauce, tomato soup, or even a Bloody Mary.
20 min (COOK TIME: 20 min)
Easy
4 people
Ingredients
-
2
tablespoons
extra virgin olive oil
-
2
garlic cloves
(crushed)
-
1
teaspoon
anchovy paste or 6 anchovies fillets
(cut in small pieces)
-
1/2
tablespoon
capers
(drained and chopped)
-
2
peperoncini
(Italian dry hot peppers)
-
1/2
cup
Kalamata olives
(sliced)
-
14
oz
Mutti® Passata
-
12
oz
spaghetti
-
1
tablespoon
fresh chopped Italian parsley
Recipe and image credit: Cooking With Manuela
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Recipe and image credit: Cooking With Manuela
Spaghetti Alla Puttanesca with Tomato Puree: Method
- Bring a large pot of salted water to a boil. When boiling add the spaghetti and cook al dente mixing once in a while, following the direction on the box (mine were ready in 9 minutes)
- In the meantime, let's make the sauce. In a large pot over medium heat, add the oil and saute' the garlic, anchovies, capers, peperoncini and olives for a couple of minutes.
- Add the Mutti® Passata, half of the parsley. Salt and pepper to taste. Simmer over medium-low heat for about 15 minutes. Remove the garlic if you like.
- Add the spaghetti when ready in the pan with the sauce, and toss. Add a little bit of cooking water from the pasta if needed. Sprinkle with the remaining chopped parsley and serve.
- Buon appetito!
