Puttanesca: The first Soulfood I tried !
Puttanesca Cooking time Approximately 50minutes LEVEL☆☆★★★
Ingredient Sauce for 6people
Spaghetti for 3people 100ｇ×３ 300ｇ
2 canned whole tomatoes（800ｇ）
A whole garlic
3 dried red pepper
１bottle of caper
1bottle of black olive without stone
1large spoon of basil
4 large spoon of olive oil
1 large spoon of salt
1 large spoon of pepper
About 2 shakes of AJI-NO-MOTO flavoring material
Parmesan cheese （If you like it ）
How to make
① Peal off the skin of the garlic and cut off the edge. Cut the garlic into 3㎜ wide.
② Stir fry the 3 dried red pepper with 3 large spoon of olive oil without cutting it.
When the peppers turn black, put the thin sliced garlic and stir fry it together.
③ Add 2 canned tomatoes and boil thoroughly. Make sure not to leave any lumps of tomato, and gently keep on stirring with a scalper.
④ Remove the dried peppers with a large cooking chopstick.
⑤ Remove the dipping sauce from the caper bottle and black olive bottle. Drop in both olive and capper into the sauce.
⑥ Drop in one large spoon of basil.
⑦ Start preparing the spaghetti and take out about 2 ladleful of cooking water into the sauce. Make sure the sauce is adjusted to the right thickness.
⑧ Add salt and pepper and other flavoring materials to adjust.
⑨ Dress the boiled spaghetti with the sauce, and sprinkle some Parmesan cheese.
Point in check
Stir fry the dried red pepper with the sauce and take it out latter. In this recipe I wrote the amount of spaghetti for one person as 100g, but in some cases it is 80g per person. Make sure to check the taste of the sauce and adjust it with salt pepper and
AJI-NO-MOTO. You can serve the spaghetti and sauce separately, if you like. To make the taste of the sauce hotter, cut the dried pepper into pieces and stir fry it longer until the dried pepper is well cooked. When you want to make the taste of the dried hot pepper weaker, take out the peppers quickly. Make sure to stir-fry the garlic with a lower temperature, because garlic will be cooked ready immediately.
The basic flavoring is made out of the blend of the simple sour taste of tomato, the hot taste of the dried pepper and the taste of garlic. It is possible to add more dried peppers to make the sauce hot, or grind or use less garlic. It is a simple easy to arrange pasta adding caper and black olive to the basic tomato sauce. Adjust the taste by adding salt and pepper and AJI-NO-MOTO. It is also possible to change the flavor by adding Parmesan cheese and Tabasco.