Strozzapreti with Peppers alla Puttanesca
Recipe in the pan and also with Bimby
Today I present to you a truly tasty first course of the Mediterranean diet.
A blend of strong flavors that will satisfy many palates.
Strozzapreti with Peppers alla Puttanesca have no season, in fact, they represent a dish we can serve at any time, both in summer and in winter.
Thought for you:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 526.45 (Kcal)
- Carbohydrates 74.01 (g) of which sugars 8.53 (g)
- Proteins 15.24 (g)
- Fat 13.94 (g) of which saturated 1.87 (g)of which unsaturated 0.91 (g)
- Fibers 6.64 (g)
- Sodium 549.45 (mg)
Indicative values for a portion of 12 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1 clove garlic
- 1.41 tbsp extra virgin olive oil
- 1.08 cup red bell peppers
- 1.08 cup tomatoes (peeled and chopped)
- 8 green olives in brine (pitted)
- 1 tbsp capers in salt (previously desalted)
- 4 anchovies in oil (or anchovies)
- 5.64 oz strozzapreti
- to taste chilies (or holy oil or chili cream)
A look at the salad
Tools
What we need to do
- 1 Knife
- 1 Pan or the Bimby
- 1 Cutting Board
- 1 Pot
- 1 Slotted Spoon
Steps
Preparing the ingredients for making
To start, peel the peppers, remove the seeds and white filaments, and cut into pieces of 2 or 3 cm.
Then desalinate the capers
and the olives and remove the pits from them.
Chop the tomatoes and mash them with a fork.
Place the pot with water for the pasta on the stove and meanwhile…
Let’s prepare the sauce
In a pan, pour the extra virgin olive oil and sauté a chopped clove of garlic.
As soon as it’s golden, over high heat add the peppers and sauté for a few minutes.
Add the previously coarsely mashed tomatoes,
the anchovies, and
the olives and the capers, and continue cooking,
until the peppers have softened.
Cook the pasta with very little salt since the sauce is already quite flavorful, and once it’s al dente, use a slotted spoon to remove it from the pot and add it to the pan with the sauce.
Mix well on the fire, and if you like, you can add chili or holy oil to taste, here is the recipe.
Serve hot and enjoy your meal. Put the water for the pasta on the stove, and in the meantime put a clove of garlic in the Bimby bowl, 7 sec speed 8. Gather with the spatula and pour the extra virgin olive oil.
Flavor for 2 minutes with the measuring cup at 230°F speed 1
Add the peppers, tomatoes, capers, anchovies, and pitted olives and cook with the basket instead of the measuring cup for 20 minutes at 212°F counterclockwise speed 1
Throw in the pasta and transfer the sauce to a pan
Cook the pasta with very little salt since the sauce is already quite flavorful, and once it’s al dente, use a slotted spoon to remove it from the pot and add it to the pan with the sauce.
Mix well on the fire, and if you like, you can add chili or holy oil to taste, here is the recipe.
Serve hot and enjoy your meal
Strozzapreti with Peppers alla Puttanesca, you can store the sauce in the fridge for up to 2 days and in the freezer for up to 6 months
FAQ (Questions and Answers)
Strozzapreti with Peppers alla Puttanesca
Can I omit the anchovies?
Yes, certainly.
Can I add cream?
You should remove the capers, olives, and anchovies.
