Murray River Salted Peanut Butter
December 8, 2021
Spaghetti Alla Puttanesca
Recipe author:
Good Chef Bad Chef
Serves: 4 people
Cooking time: 20 Minutes
Ingredients:
- 400g dried spaghetti
- 4 tbsp extra virgin olive oil
- 4 garlic cloves, thinly sliced
- 1 tsp Italian fresh peperoncino chilli, chopped
- 1 tbsp capers, drained and chopped
- 100g pitted kalamata and green olives
- 400g san marzano tomatoes, peeled, deseeded and chopped
- 1 handful fresh parsley, chopped
- Murray River Salt
- Pepper
Serve
- ½ bunch fresh parsley
Method:
- In a salted pot of water cook spaghetti to packet instructions.
- In a large frying pan sauté garlic and peperoncino chilli and extra virgin olive oil for 2-3 minutes until softened and fragrant.
- Add capers, olives and parsley.
- Add tomatoes and simmer.
- Drain pasta, reserving 1 cup of the cooking water.
- Add drained pasta to the sauce.
- Add a few tablespoons of the pasta cooking water and increase the heat to bring the pasta and sauce to a vigorous simmer.
- Cook, stirring and shaking the pan and adding more pasta water as necessary to keep sauce a little liquidy until pasta is perfectly al dente.
- Serve with fresh parsley.
Share:
More Recipes
Flavoured Salts
November 10, 2021
Salt and Pepper BBQ Calamari
November 9, 2021
Juiciest Roast Chicken Recipe
October 29, 2021
Festive DIY Nut Mix
October 21, 2021
Vegan Gingerbread with Murray River Salted Chocolate
October 21, 2021
