Spaghetti Puttanesca
by Tarla Dalal

The ladies of the night in Naples are credited with inventing this dish. They liked it because it is fast, easy to cook and uses very few ingredients. I think you will like it too! Spaghetti tossed with garlic, tomatoes and olives make this a quick and classic combination.

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Spaghetti Puttanesca recipe - How to make Spaghetti Puttanesca

2 cups cooked spaghetti

For the sauce
4 cloves garlic (lehsun), chopped
1/4 cup capsicum, cut into small pieces
2 tbsp celery, chopped
2 cups chopped tomatoes
1 tsp dried mixed herbs
1 tsp dry red chilli flakes (paprika)
10 to 12 black olives, sliced
2 tbsp red wine (optional)
3 tbsp olive oil or oil
salt and black pepper (kalimirch) powder to taste

For the garnish
4 tbsp grated parmesan cheese or grated processed cheese

Method

Heat the olive oil in a pan and sauté the garlic and capsicum in it for about 1 minute.
Add the celery, tomatoes and salt and mix well.
Add the mixed herbs, chilli flakes, olives and pepper and sauté for 4 to 5 minutes.
Toss in the spaghetti and red wine and mix well.
Serve immediately, garnished with the parmesan cheese.

Tips

Make this as close to serving time as possible. Re-heating this dish is not a good idea because all the flavours need to be clean and fresh.

Nutrient values per

Energy	223 cal
Protein	3.9 g
Carbohydrates	20.7 g
Fiber	1.9 g
Fat	13 g
Cholesterol	0 mg
Vitamin A	438.3 mcg
Vitamin B1	0.4 mg
Vitamin B2	0.2 mg
Vitamin B3	2.1 mg
Vitamin C	31.7 mg
Folic Acid	27.4 mcg
Calcium	56.1 mg
Iron	1.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	11.8 mg
Potassium	151.1 mg
Zinc	0.3 mg