Pasta Puttanesca Recipe
Combining tomatoes, black olives, capers and anchovies with SugarRoti Vegetable Nu Spice blend, in thirty minutes you’ll have a sauce that brings together the best of Italian and Indian culinary traditions to create something truly uniquely delicious - SugarRoti Pasta Puttanesca.
Make this vegan by using olive oil instead of ghee and skip the anchovies and cheese.
½ lb spaghetti pasta (you can also use linguine or any other long pasta)
1 SugarRoti Vegetable Nu Spice Package
3 tablespoons olive oil or ghee (clarified butter)
1 28oz can diced tomatoes
1 cup pitted kalamata olives, sliced
½ cup capers
4 anchovy fillets, finely chopped (we love using them)
¼ cup fresh parsley, chopped
grated parmesan cheese, to taste
Bring a large pot of salted water to a rolling boil. Cook pasta according to package directions. (we recommend al dente – tender but still firm). Set aside until ready to assemble (10 min).
Heat oil in a large saucepan over medium heat. Add SugarRoti Vegetable Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add diced tomatoes, olives, capers, anchovies and bring to a simmer. Add cooked pasta and toss in sauce. Remove chili pepper, garnish with parsley and parmesan cheese before serving (5-8 min).