Pasta Puttanesca Style By Misspressy

Pasta Puttanesca By Misspressy

This version of Pasta Puttanesca is a family favorite and has always been in the family party menus. I have tweaked it a bit only by adding sliced fresh button mushrooms to replace the meat we are used to savor in the other pasta recipes.

This is my most favorite pasta dish because it is meatless, very easy to prepare and it is very yummy! I am sharing this with everyone, my meatless spaghetti recipe, even kids love it, too.

A Family Size Serving of Pasta Puttanesca

Pasta Puttanesca

Ingredients:

1 kilo Spaghetti noodles

1/2 cup Extra virgin olive oil

1 Tablespoon minced garlic

1  small bottle Capers, washed and drained

1 bottle Black olives, sliced, washed and drained

1 tin anchovy fillets

2 teaspoons crushed dried chillies

2 Tablespoons dried oregano

2 Tablespoons dried basil

4 tins Chopped tomatoes, (400 grams size)

1 tin Tomato paste, (small tin)

2 pieces Knorr chicken cubes

500 grams fresh button mushrooms, sliced (optional)

Salt and freshly ground black pepper

Parmesan cheese to serve

Procedure:

Cook spaghetti in salted boiling water until al dente.

Sauté in olive oil the garlic, capers, olives, anchovies, mushrooms, chillies and dried herbs for a few minutes.

Add the tomatoes, tomato paste and the chicken cubes, season with salt and pepper then bring to simmer and continue to cook for five minutes, until sauce has thickened. Remove from heat.

Toss the cooked spaghetti with the sauce. Correct the seasonings, adjust accordingly. Drizzle with Extra Virgin Olive oil if desired.

Serve with cheese.

Share and Enjoy!

A Serving Size of Pasta Puttanesca