Spaghetti Puttanesca

by Tarla Dalal

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The ladies of the night in Naples are credited with inventing this dish. They liked it because it is fast, easy to cook and uses very few ingredients. I think you will like it too! Spaghetti tossed with garlic, tomatoes and olives make this a quick and classic combination.

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Spaghetti Puttanesca recipe - How to make Spaghetti Puttanesca

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Preparation Time : 10 mins. Cooking Time : 10 mins. Total Time: 20 mins 4Serves 4.
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Ingredients

2 cups cooked spaghetti

For the sauce
4 cloves garlic (lehsun), chopped
1/4 cup capsicum, cut into small pieces
2 tbsp celery, chopped
2 cups chopped tomatoes
1 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
10 to 12 black olives, sliced
2 tbsp red wine (optional)
3 tbsp olive oil or oil
salt and black pepper (kalimirch) powder to taste

For the garnish
4 tbsp grated parmesan cheese or grated processed cheese

Method

Heat the olive oil in a pan and sauté the garlic and capsicum in it for about 1 minute.
Add the celery, tomatoes and salt and mix well.
Add the mixed herbs, chilli flakes, olives and pepper and sauté for 4 to 5 minutes.
Toss in the spaghetti and red wine and mix well.
Serve immediately, garnished with the parmesan cheese.

Tips

Make this as close to serving time as possible. Re-heating this dish is not a good idea because all the flavours need to be clean and fresh.

Accompaniments

Sundried Tomato Loaf, Sun-dried Tomato Bread
Tomato and Basil Bruschetta Indian Style

Nutrient values per

Energy	223 cal
Protein	3.9 g
Carbohydrates	20.7 g
Fiber	1.9 g
Fat	13 g
Cholesterol	0 mg
Vitamin A	438.3 mcg
Vitamin B1	0.4 mg
Vitamin B2	0.2 mg
Vitamin B3	2.1 mg
Vitamin C	31.7 mg
Folic Acid	27.4 mcg
Calcium	56.1 mg
Iron	1.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	11.8 mg
Potassium	151.1 mg
Zinc	0.3 mg