Spaghetti alla puttanescaAugust 12, 2013
A classic Italian dish, that’s part tangy, part salty and wholly delicious.
Ingredients for two people
|3 tbs||olive oil|
|2||garlic cloves, crushed|
|1 tin||diced tomatoes|
|200 g||mushrooms, sliced|
|80 g||kalamata olives|
|2 tbs||oregano, destemmed & chopped|
For the sauce
Heat the olive oil in a large pan over medium heat, add the garlic and cook for 1 minute, don’t let the garlic burn! Add the mushrooms for 2 minutes then add the tomatoes and bring to a simmer for 15 minutes. Add the capers, kalamata olives, and the oregano, let simmer for another 5 minutes.
For the spaghetti
While the sauce is simmering, bring a large pot of salted water to boil. Add the spaghetti and cook for 10-12 minutes stirring occasionally so the spaghetti doesn’t stick. When al dente strain the spaghetti and add to the sauce, tossing well until the spaghetti is well coated.
Divide the spaghetti alla puttanesca between bowls and enjoy!
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