Inferno spaghetti or hellish spaghetti, a spicy and simple pasta dish made with tomato puree, garlic, black olives, capers, hot chili, good olive oil, and Worcestershire sauce, one of those recipes that cook up in an instant, practically while the pasta is cooking, the sauce is prepared. The infernal sauce spaghetti is very appetizing, my whole family loved it, and think about it, in 15 minutes they’re ready to be served. Besides spaghetti, you can make the recipe with linguine, egg spaghetti, or any other type of long pasta, and don’t forget to add a generous sprinkle of chopped parsley.
When you’re short on ideas in the kitchen, make inferno spaghetti, it will solve your dinner without sacrificing taste! Let me know….
ALSO TRY:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 370.65 (Kcal)
- Carbohydrates 36.75 (g) of which sugars 0.66 (g)
- Proteins 7.06 (g)
- Fat 22.71 (g) of which saturated 3.29 (g)of which unsaturated 18.41 (g)
- Fibers 3.73 (g)
- Sodium 1,292.49 (mg)
Indicative values for a portion of 240 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
- 360 spaghetti
- 1.75 cups tomato puree (or canned tomatoes)
- 2 cloves garlic
- cup olive oil
- cup black olives (pitted)
- 3 tbsp capers
- 2 hot chili peppers
- 1 tsp Worcestershire sauce
- 1 bunch chopped parsley
- to taste salt
Tools
- Pot
- Small saucepan
Recipe
Bring a pot of salted water to a boil.
In a small saucepan, sauté the oil with 2 garlic cloves and hot chili peppers. Once the garlic is golden, remove the cloves and add the tomato puree (or canned tomatoes cut into strips). Add the capers, black olives cut in half, Worcestershire sauce, salt, and cook for 15 minutes over low heat, stirring often, then remove from heat.
Cook the spaghetti al dente, drain and dress with the freshly prepared sauce, add chopped parsley and serve.
Storage and Tips
Storage: Inferno spaghetti is best eaten immediately, otherwise it can be stored for one day. I recommend reheating it before consuming again.
Tips: If you add anchovy fillets, they will be even more flavorful.
I used my homemade tomato puree, if buying, I recommend a rustic puree or canned tomatoes.
