I got this one from Io e il mio Bimby. I've made some changes so it's not exactly the same recipe as in the book. I hope you like it.
So far I witnessed that "Puttanesca" sauce is often used with spaghetti. Of course it is not a must, you can use any other kind you wish.
Spaghetti alla Puttanesca:Ingredients:20g Parsley (leaves only)
1 clove of garlic
1 dried mini red pepper/chilli pepper/peperoncino
50g EVO
400g canned diced tomatoes
3 anchovy fillets
20g capers
Salt
20 pitted olives
Preparation:Chop parsley for 5 seconds on Speed 7. Set aside
Chop garlic for 3 seconds on Speed 7.
Add EVO and mini red pepper. Cook for 3 minutes at 100°C on Speed 1
Add tomatoes, anchovies and capers. Cook for 15 minutes at 100°C on Reverse/Soft Speed. (leave MC inclined to prevent spitting)
Add some salt. Add also the olives and 1/3 of the chopped parsley. Cook for 2 minutes at 100°C on Reverse/Soft Speed.
Add the sauce on the spaghetti in another pan and mix it nicely by using 1 spoon and 1 fork to make it absorb the sauce a bit (with flame on for 1 minute)
After serving into plates sprinkle with some chopped parsley.
Photos: http://thermomixtarifdefterim.blogspot.com/2010/01/ancuez-ve-kapari-soslu-spagetti.htmlmembers' commentsCeejay - Well it was so quick and easy to make that she could be out working all day and still get a half decent meal on the table.
bluesed - I just love puttanesca and this recipe makes it very easy. I do add some white wine but except for that I more or less follow the recipe. Very nice dish and very easy to cook in the TMX.
