Pasta with green puttanesca sauce
6 servings
40 minutes
Pasta with green puttanesca sauce is an unusual interpretation of the classic Italian dish inspired by traditional puttanesca pasta. Instead of the usual tomatoes, green ingredients like spinach, olives, capers, and basil are used to create a fresh and rich flavor. Salty anchovies and spicy red pepper flakes add depth and character to the dish. Legend has it that puttanesca pasta was invented in Naples as a simple yet flavorful dish for quick preparation. This green version makes it even more original and light, perfect for a cozy family dinner or an unexpected gastronomic experiment.
1
In a large pot, bring salted water to a boil over high heat. Add the pasta and cook until al dente for 5-8 minutes. Drain most of the water, leaving 1 cup for later use.
- Spaghetti: 450 g
- Salt: to taste
2
While the pasta is cooking, heat ¼ cup of olive oil in a large skillet over high heat. Add anchovies and capers and cook for 3 minutes, stirring occasionally until the capers turn brown.
- Olive oil: 0.5 glass
- Anchovy fillet: 10 pieces
- Capers: 50 g
3
Add the remaining ¼ cup of oil, olives, garlic, green onions, and red pepper flakes, and continue cooking for 3-5 minutes until the garlic turns golden.
- Olive oil: 0.5 glass
- Pitted olives: 200 g
- Finely chopped garlic: 10 cloves
- Green onions: 25 g
- Red pepper flakes: 0.5 teaspoon
4
Add spinach and sauté for 1-2 minutes. Then add the pasta and mix. Drain the water from the pasta if it is too dry. Season to taste. Mix with basil leaves.
- Baby spinach: 300 g
- Spaghetti: 450 g
- Salt: to taste
- Basil leaves: 35 g