Angel hair spaghetti in tomato sauce

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Angel hair pasta is cooked in a wonderful Italian sauce called Puttanesca. For this dish, you'll need mostly shelf-stable ingredients: canned tomatoes, anchovies, capers, olives, spices, Parmesan, and garlic. So keep this set in your pantry for those times when you suddenly crave delicious Italian pasta. The only fresh ingredient you'll need is parsley, but you often have that in your refrigerator anyway. Serve this pasta as a standalone vegetarian dish or as a side dish with meat or chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340 g dry capellini pasta (angel hair)
3 tbsp olive oil + extra for pasta
1 can (800 g) canned whole plum tomatoes
6 cloves garlic, thinly sliced
4 anchovy fillets
0.5 tsp crushed red pepper flakes or less
0.5 cup coarsely chopped pitted black olives
3 tbsp capers, drained
Grated Parmesan, for serving
2 tbsp chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: capellini pasta, plum tomatoes, Anchovies, capers, olives, Parmesan cheese, parsley

Cooking the dish according to the recipe:

Bring a saucepan of salted water to a boil. Cook the pasta according to package directions until al dente. Drain, add a little olive oil, and keep warm.
Drain the tomatoes (reserve the juice) and place them in a large bowl. Crush the tomatoes with your hands. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the garlic, anchovies, and chili flakes and cook, stirring occasionally, until the garlic is lightly golden, about 3 minutes. Add the pureed tomatoes and a generous pinch of salt and black pepper. Increase the heat to medium and bring to a simmer. Cook, stirring occasionally, until the tomatoes are soft and beginning to lose their shape, 5 to 7 minutes.

Add the olives, capers, and tomato juice. Continue simmering until the sauce thickens slightly and the flavors meld, about 10 more minutes.
Add the cooked pasta to the pan along with the parsley and the remaining 1 tablespoon of olive oil and toss thoroughly. Season with salt and pepper to taste. Serve sprinkled with Parmesan cheese.

Categories:

recipe / Vegetarian dishes / Main courses / Pasta / Vegetables and mushrooms / Food Network - recipes / Italian cuisine

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