This is a VERY easy Italian spaghetti sauce named Puttanesca Spaghetti. Here is the recipe! Plain meat sauce was my favorite for a long time but when I discovered this taste, this one become a #1 pasta to me.
My German friends liked it very much! Even my friend from Italy said he likes it. It was a very nice compliment to me.
OK, OK!! This is not Japanese recipe, but Italian is very popular in Japan. Japan has many Italian restaurants, of course. Many Japanese chef go to Italy and learn real Italianfood. This is my favorit recipe. It is easy and taste so good. So I decided to put here. Maybe somebody eles would appriciate this recipe hiere.
This is easy to cook. Also I do cheat with this meal. So this is extra easy.
What I mean, I use canned spaghetti sauce. I don’t use my own spaghetti sauce from scratch for this page.
half canCan or jar spaghetti souce your choice
1 can Anchovy can
1 can Olives
3tbs Olive oil
1 clove Garlic
2 tbs Caper
2 piece Small red chili
little Italian parsley (I recommend this if you can get it)
Boil water in a large pot with some salt. Put in the noodles and cook until the spaghetti is half-way done – still has a core in the middle of the noodle. This is called al dente. Drain the noodles when done. Do NOT rinse the noodles. Do not cook the noodles too much! You will cook the noodles in the sauce in the pan. You do not want soggy noodles.
Put olive oil in a saucepan with crushed garlic and broken chili peppers. Keep the heat low so the flavor gets into the olive oil. Put in the cut anchovies from the can and cook until it becomes paste-like. Add hand crushed olives, capers and spaghetti sauce. After sauce is done, put in the spaghetti noodles and mix it together.