It isn’t always possible for you to do something you like. However, eating something delicious always fixes your mood. Then again, most people are in search of classy recipes which take less time to cook. That is why you must go through this write-up. There aren’t many people in the world who don’t like pasta. It is one of the most favorite eat-it-yourself types of meal. You can also make and serve it to your friends and family. It is the most pungent but also the most preferred Spaghetti Puttanesca Pasta.
Start with the spaghetti
The first thing to do is to start with the pasta and not the sauce. You have to put the spaghetti in a pot of boiling water. The best thing to do is to use a 12-inch skillet or a sauté pan. By doing so, you will increase the concentration of starch in the water. It allows the sauce to thicken and stick to the noodles.
Making Puttanesca sauce
Once you put on the spaghetti, you should begin with the sauce. It is very similar to pasta with garlic and olive oil. You have to flavor it nicely with extra-virgin olive oil and slowly sizzle it with garlic and chili flakes. You can amp up the pungency factor by adding anchovies. However, it all depends on your mood, and if you add anchovies, remember to chop them finely.
Olives and Capers
Yes, the most difficult part is to chop the capers and olives. The problem is that they never sit still and always try to slip away. You’ll get a hang of the process once you have practice. Add the olives and the capers once the garlic and anchovies become friends. You will understand it when you see the garlic tanning.
Tomato time
Once you add the capers and olives, you must add the tomato paste almost instantaneously. You don’t want the garlic and anchovies to become over-brownish. The tomato paste will prevent that from happening. If you use canned tomatoes, then you can squeeze them with your hands and add them. You’ll get a nice mixture of juicy chunks and puree.
Mixing the two
When you were preparing the sauce, the spaghetti was getting ready. Some chefs say that you should add the spaghetti before it reaches al dente stage. However, it isn’t worthwhile, and you should stick to the traditional technique. If you were to add the pasta into the sauce a little early, you would have better control over that al dente mark. You’ll need to have a better understanding of the art of cooking to be able to do that.
Finishing it
You should make sure to add a couple of spoons of starchy pasta cooking. It allows the sauce and the pasta to come together. Purists say that you won’t need cheese with Puttanesca, but cheese deserves to be on every dish with which it suits well. You can try and add some Pecorino or Parmesan cheese. Garnish the plate with minced parsley and add some salt and pepper as seasoning. You can also think about putting in some high-quality olive-oil packed tuna.
