How to Make Spicy Pasta!

5th December 2011

The other day, Heather and I both had realized that it had been way too long since we cooked a meal. It turns out that cooking is an intimating thing to get back into so we decided to make it fun by sharing our recipes for a simple pasta dish!

Since Heather is vegan, I chose a simple, cheap, and vegan friendly recipe for a spicy pasta that I love. All of the ingredients work well at not overpowering each other and add enough flavor that you don’t really need to even add any salts, spices, or cheeses at the table.

Along with some extra virgin olive oil, you’ll need the following:

  • Start by peeling and mincing 5 cloves of garlic (I used a lot more because I LOVE garlic)

  • Take the seeds from the tomatoes and separate them from their juices

  • Break the tomatoes up into pieces, in the bowl (or chop them if you’re trying be civilized/¬†show off)
  • Strain the tomato juice into the bowl, disposing of all the seeds.

  • Heat up a pot on a medium heat.
  • Pour about 1/4 cup of olive oil in.
  • When the oil is hot, add the 5 cloves of chopped garlic.

  • When the garlic begins to sizzle, add the tomatoes and their juices.

  • and a large pinch of salt

  • Let the sauce simmer for 15 minutes on a low heat.

  • Then put the sauce into a food processor (or if you lack the proper cooking utensils an upright blender does the job) until it looks like less of a soup and more of a sauce.

  • Take 3 tablespoons drained and rinsed capers

  • and chop them up…

  • Take 1/4 cup of Italian parsley
  • Pluck the leafy part from the stems

  • and chop it up…

  • Same deal with the remaining cloves of garlic

  • and the olives
  • Into a heavy sauce pan over medium heat, pour 1/3 cup of olive oil
  • When the oil is hot, add 6 cloves of garlic
  • When that starts to sizzle, add 1 cup of the tomato sauce

  • Then add the capers, olives, parsley, and dried chile flakes.
  • And let it cook for 5 minutes

At this point, I add 3 chopped up filleted anchovies to give it a briny salty taste and let it cook for another 3-5 minutes. If you are vegan, I would suggest just adding some salt to the sauce at this point. If you’re just afraid that its going to make the sauce taste fishy, I promise you that it won’t so stop being a wuss and try it!

  • Take your pasta and throw it into boiling salted water for about 3 minutes.

Strain the pasta, add the sauce, and serve!


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6 thoughts on “How to Make Spicy Pasta!

  1. Francine

    This looks great! Capers are underused I think. They add a great flavor.

    I’m guessing that since you only cooked the pasta for 3 minutes you bought fresh pasta rather than boxed?

    Reply
  2. Evan

    This is actually a recipe that became famous in the 1960s (thank you once again, Wikipedia), and continues to remain one of my favorites. If you want to look it up, you can find it under “spaghetti alla puttanesca.” Though, I have to admit, I like this particular presentation of the recipe the best, lol.

    P.S.:
    Did you know that spaghetti alla puttanesca literally means “whore’s style spaghetti?” In my book, that’s just one more reason to absolutely adore this dish.

    Reply

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