Joy to life with this pasta. The carbon footprint of this food is very small – because Pasta alla Puttanesca is almost vegetarian. There should be a bite of chili in this dish.
Pasta alla puttanesca
Ingredients
- 500 g spaghetti or penne
- 6 anchovy fillets
- 1 teaspoon tomato paste
- 1 large onion
- 4 cloves garlic
- 2 tablespoons capers
- 2 dl black olives
- 1 dl olive oil
- 2 dl grated parmesan cheese
- 1 dl chopped parsley
- 2 chillies
- ½ tsp black pepper
Instructions
- Bring the pasta water to the boil. Add a generous amount of salt. Boil the pasta until it is "al dente".
- Open the anchovy jar halfway and pour out the broth. Add fresh water so that the excess salt disappears from the anchovies.
- Take the biggest pan you have in the cupboard. Peel and chop the onions. Start sautéing in the pan in a generous amount of olive oil stirring occasionally.
- Grate the parmesan cheese.
- When the onions start to brown, pour off the water from the anchovies jar and add the fish to the pan. They will melt into the sauce nicely as you stir.
- Then add the tomato paste to the pan. Cook for a while to combine. Season with chili and pepper (no need for salt as there's plenty from the other ingredients). Finally add the olives and capers to the sauce.
- Strain the pasta. Combine the pasta in the pan with the sauce and divide between plates.
- Garnish the Pasta alla Puttanesca with parmesan cheese.
Nutrition
Calories: 675kcalCarbohydrates: 73gProtein: 23gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 31mgSodium: 1206mgPotassium: 465mgFiber: 5gSugar: 4gVitamin A: 1989IUVitamin C: 46mgCalcium: 371mgIron: 3mg
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