Pasta Puttanesca
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 545 / Protein 25g / Carbohydr. 67g / Fat 18g
Ingredients (4 servings)
250 g | pasta (long variety, e.g. tagliatelle) |
150 g | chorizo |
80 g | olives |
40 g | anchovies |
20 g | capers |
500 g | tomatoes (canned, chopped) |
1 | onion |
2 cloves | garlic |
1 tbsp | sugar |
salt | |
pepper |
Utensils
pasta tongs, large sauce pan, large frying pan, sieve, cooking spoon, cutting board, knife
Wine Tip
Pinot Noir Rosé, sweet, 2011
Obtained from Pinot Noir grapes, this rosé is characterized by a harmonious balance of sweetness and acidity and a scent of ripe red berries and flowers.
Step 1
Cook pasta for approx. 8 – 10 min. in plenty of salted boiling water, according to package instructions. When draining, save some pasta water and set aside.
large sauce pan, sieve
250 g pasta / salt
Step 2
Drain capers. Halve olives lengthwise. Mince anchovies. Finely dice onion and garlic. Dice chorizo into hazelnut-sized pieces.
cutting board, knife
20 g capers / 80 g olives / 40 g anchovies / 1 onion / 2 cloves garlic / 150 g chorizo
Step 3
Fry chorizo over medium-high heat until it is crispy. Add onions and garlic and sauté for approx. 2 – 3 min.
large frying pan, cooking spoon
Step 4
Add olives, anchovies, and crushed tomatoes and allow to simmer for approx. 15 – 20 min. on low heat until the sauce has thickened slightly.
coooking spoon
500 g tomatoes
Step 5
Fold in capers and season with sugar, salt and pepper. Add cooked pasta, toss briefly and garnish with more capers to taste.
pasta tongs, cooking spoon
1 tbsp sugar / salt / pepper