Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese | Food & Wine Recipes
Here's an ideal summer pasta with fresh tomatoes as the main attraction. Feta complements the tomatoes beautifully, and the heat of the pasta and hot garlic oil make the cheese meltingly soft. The saltiness of the olives and feta cheese and the acidity of the tomatoes make a refreshingly fruity red wine such as a Beaujolais-Villages the perfect thing to serve with this dish.
Ingredients
1 1/2 pounds tomatoes (about 3), seeded and cut into 1/2-inch pieces
1/2 cup Kalamata or other black olives, pitted
1/4 pound feta cheese, crumbled
3 tablespoons drained capers
3 tablespoons chopped flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
3/4 pound spaghetti
6 tablespoons olive oil
3 cloves garlic, minced
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PASTA PUTTANESCA - Original Italian recipe
Pasta puttanesca is one of the most famous (and loved) Italian pasta dish. The origins of this dish are disputed between Lazio and Campania: in fact the versions are multiple as well as the legends about its origin. But there are some keystone: we do use spaghetti and a sauce made with canned peeled tomatoes, capers, garlic, dries chili pepper, olives and – in Lazio region – anchovies fillets too. Puttanesca pasta is a tasty and rich dish: you’ll love it!
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Spaghetti 320 g
Canned peeled tomatoes 800 g
Capers in salt 10 g
Parsley 1 sprig
Anchovies fillets in olive oil 25 g
Gaeta olives (or black pitted olives) 100 g
Garlic 3 cloves
Dried chili pepper 2
Extra-virgin olive oil 30 g
Fine salt to taste
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Linguine with Tomatoes, Olives, & Capers
Linguine (also spelled linguini, which is an anglicization) are a form of pasta — flat like fettuccine and trenette, but narrow like spaghetti. The name means little tongues in Italian. Linguine originates from the Campania region of Italy.
How to make PASTA PUTTANESCA
PUTTANESCA SAUCE AND PASTA PUTTANESCA
Puttanesca pasta is a game changer from Naples, Italy. If you think don’t like anchovies, think AGAIN! Smother your pasta in thick tomato sauce with a kick of salty anchovies and capers, throw some olives in the mix and add fresh parsley for the ultimate puttanesca sauce.
#puttanesca #pastaputtanesca #puttanescapasta
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HOW TO MAKE PASTA PUTTANESCA
INGREDIENTS:
300g (10.6oz) Spaghetti (use a dry, long pasta) OR Penne
6x Anchovies in olive oil
2x Tablespoons of Capers under salt
2 garlic cloves
Kalamata olives (Or Gaeta olives if you can get them!)
1 tin peeled tomatoes (or a generous amount of juicy cherry tomatoes)
Bunch fresh parsley
Rock Salt
Extra virgin olive oil
Salt and Pepper
UTENSILS:
Medium size bowl
Large pot for cooking pasta
Chopping Board
Knife
Large fry pan
Spatula
Potato masher
METHOD:
1. Puttanesca sauce is very flavoursome and salty so start by washing the capers under water to remove the salt.
2. Put the water on to boil (before you start making the puttanesca pasta) so that you cook your pasta at the same time as you make your sauce.
3. Next put a fry pan on your stove at a medium heat and add a generous drizzle of extra virgin olive oil.
4. Once the oil has started to warm up add your anchovies (approx. 2-3 per person) and melt them into the oil by moving them around with a spatula.
5. Leave these for around a minute as they will start to shrink and infuse the oil with the flavours.
6. Next add the garlic (either finely chopped or pressed) and olives, and mix this through.
7. When you add the olives, gently squeeze them with your hands, before adding them to the pan. Continue to mix all of the Puttanesca pasta ingredients together.
8. Now add a sprinkle of salt and pepper to the bowl of peeled tomatoes, along with freshly chopped parsley and mix it well before squashing it all down using a potato masher!
9. Mix this until you get a much smoother consistency, leaving the puttanesca sauce ingredients to lightly simmer.
10. Pour in the tomato mixture and let this simmer for a few minutes, stirring it every so often.
11. Once the pasta is ready, strain it, and add it to the pan.
12. Toss the pan with the puttanesca pasta so all of the ingredients dance together.
13. Remove the pan from the stove.
HOW TO SERVE
Serve up a single portion of puttanesca pasta on a flat plate and enjoy nice and hot! Make sure once you have served it up on a plate, you use a spoon to scoop up some extra capers and olives from the puttanesca sauce and add it to each portion. Sprinkle some freshly chopped parsley on top. It will be full of flavour with an added kick, so enjoy every mouthful.
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Re-watch the Pasta Puttanesca video recipe
How to Make Spaghetti with Capers & Black Olives | Easy Italian Recipes
⇨ For written recipe:
***TIPS***
1. Although it's personal of course, traditionally, we would never add parmesan to this dish - so I recommend trying it without!
2. Once you've fried the garlic in the oil, make sure you SWITCH THAT GAS OFF before adding the capers and olives. Otherwise, things might get burnt and ruin everything!
3. It's so important to only add parsley at the end of the cooking. Nobody needs burnt or cooked parsley in their lives!
INGREDIENTS
1 CLOVE OF GARLIC
CHILLI FLAKES
60g PITTED BLACK OLIVES
CAPERS
400g PASSATA
6 CHERRY TOMATOES
300g SPAGHETTI
OLIVE OIL
SALT
PARSLEY
This simple spaghetti with capers & olive salsa recipe is one the easiest pasta dishes to make and in my hometown, it's one of the most popular! The traditional name for this dish is 'Spaghetti alla San Giuannin', meaning 'St John's Spaghetti' and people have been cooking it here for many years. This authentic Italian dish is perfect if you're looking for a simple, easy to make yet impressive spaghetti recipe.
Buon appetito!
Music:
Green Leaves by Jason Shaw
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Spaghetti With Tuna, Capers, Olives, and Anchovies
Looking for a pasta dish that packs a punch? We got you covered. This tuna pasta dish is made with garlic, anchovies, capers, and olives, so you know it's going to be delicious. This dish is perfect for people who like to have a little kick to their dishes! Give it a try.