Spaghetti Alla Puttanesca Recipe

Low Carb Spaghetti Puttanesca Carb Manager

WEBStep 2. Heat a tablespoon of olive oil in a large pan over a medium heat. Slice the garlic and add to the pan. Tear in the anchovy fillets and add to the pan along with the capers and …

Rating: 4.5/5(7)
1. Add the zucchini noodles to a large pan with 1 tablespoon of olive oil. Cook gently over a low/medium heat until tender – about 3-4 minutes. Reserve to one side.
2. Heat a tablespoon of olive oil in a large pan over a medium heat. Slice the garlic and add to the pan. Tear in the anchovy fillets and add to the pan along with the capers and olives. Cook gently until the anchovies have dissolved.
3. Dice the tomatoes and add to the pan along with the tomato puree and water. Simmer gently until the tomatoes have broken down – about 5 minutes.
4. Stir the zucchini spaghetti into the pan, coating it in the sauce and warming it through.

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Spaghetti alla Puttanesca (Authentic Recipe) The Pasta Project

WEBAug 27, 2019 · Once boiling, add salt and return to a rolling boil. Add the spaghetti and cook according to the package instructions until just under al dente. Reserve one cup of …

1. Start boiling water for the spaghetti. Add salt once it starts to boil and bring to the boil again.
2. Meanwhile prepare the ingredients. Peel and finely chop the garlic. Peel, de-seed and chop the tomatoes. If anchovies and capers are salted rinse them under cold water. Then cut anchovies into small pieces. If they are large, remove the spine. Remove the seeds from the red chili pepper (if you are using it) and cut into small pieces.
3. Heat some olive oil in a frying pan large enough to hold the cooked pasta later. Add the garlic, anchovies, and red pepper flakes (peperoncino).
4. Cook over a medium heat until garlic is very lightly golden and the anchovies have melted, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling.)

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