Spaghetti in desperation,
... my way!
Whenever you find yourself improvising a dish at the last moment, simple and quick spaghetti are always in first place.
You have to see what to put on the table both quickly and with what's in the house.
The classics, therefore, garlic, oil and hot pepper or anchovies, olives, capers, simple dishes, poor but tasty, in all their variations.
For example, if there are also mushrooms in the house ... a version with an extra gear of the puttanesca: a nice pan-fried pasta in desperation!
Like all dishes of solid home tradition, this dish also has a recipe with multiple interpretations. There are those who just don't put the anchovy and those who replace the onion (little, I recommend, otherwise it covers the other flavors!) with garlic ...
I feel generous and put everything in; indeed, I also add the chilli!
As for the spices, I put some chopped basil at the end of cooking.
But even oregano or a little parsley do not look bad.
Mushrooms should be fresh, nowadays there are almost always fresh champignons at home but, badly, you can also use canned ones.
In any case, I prepare it like this and now, starting as always with the ingredients, let's prepare it together!
Ingredients, for two portions:
spaghetti (or linguine) |
g. |
160 |
Cherry tomatoes |
g. |
150 |
black olives |
pc. |
10 |
anchovies (v. Note) |
fillets |
3 |
desalted (or pickled) capers |
TS. |
1 |
fresh or canned mushrooms, |
g. |
50 |
extra virgin olive oil |
q.s. |
|
small onion |
pc. |
1 |
Chili pepper |
pc. |
1 |
garlic |
clove |
1 |
basil |
q.s. |
Preparation:
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Boil the water for the pasta and prepare all the ingredients: slice the onion and mushrooms, chop the garlic and chilli, stone the olives, cut the tomatoes into wedges, desalt and fillet the anchovies.
Start frying with a couple of CTs. of oil, in a pan jump pasta, onion with garlic, chilli and anchovy.
Meanwhile, when the water boils, add salt and throw in the spaghetti.
As soon as the onion is colored, add the sliced mushrooms and season well for a couple of minutes.
Add the sliced cherry tomatoes and leave to cook.
Just before draining the pasta (al dente…) complete the sauce with the olives and capers; Season with salt and pepper.
Drain the pasta and immediately pour it into the pan.
Add the chopped basil and mix well, continuing to cook over high heat for a couple of minutes.
Complete, off the heat, with extra virgin olive oil and bring to the table directly with the pan.
Spaghetti is served!
Buon appetito!
ADVICES AND NOTES:
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- Recipe, text only: to print or download.
- For the anchovy, I rule like this: one fillet for the pan and one for each diner.
If you want a vegetarian version of this dish, exclude the anchovy fillets. - Variation: at the end of cooking, together with the oil, also add some coarsely grated bread browned in a pan.
- See also: Linguine alla puttanesca, A vegetarian puttanesca.
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