Recipe of Super Quick Homemade My Spaghetti Puttanesca

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Before you jump to My Spaghetti Puttanesca recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Conserve Money In The Kitchen.

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A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. In case you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The appropriate temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to run less often, will also save electricity.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. Eco-friendly living is not really that tough. It's about being sensible, usually.

We hope you got insight from reading it, now let's go back to my spaghetti puttanesca recipe. To cook my spaghetti puttanesca you need 16 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook My Spaghetti Puttanesca:

1. Prepare 150 g of dry spaghetti,.
2. Take 1 tin of tuna in spring water, (112g), drained.
3. Prepare 8 of green or black olives, sliced,.
4. Prepare 1 stick of celery, chopped finely,.
5. Provide Half of a tin (200g) Italian cherry tomatoes,.
6. Prepare 1/2 of an onion, chopped,.
7. Prepare 1/2 of red chilli, sliced into thin rings, (de-seeded to taste),.
8. Prepare 1/2 tbsp of tomato pureé paste,.
9. Use 2 cloves of garlic, crushed,.
10. You need 2 of heaped tsp capers,.
11. You need 1 tsp of dried parsley,.
12. You need of Fresh lemon juice (around 2 tbsp worth).
13. Take of Sea salt and cracked pepper to season,.
14. You need 3-4 tbsp of pasta cooking water,.
15. Take of Salt for pasta water,.
16. Prepare 1 tbsp of olive oil for frying.

Steps to make My Spaghetti Puttanesca:

1. Get a large saucepan on the hob filled with salted water and bring to the boil for the pasta. Add the spaghetti and begin to cook according to packet instruction, (usually takes 9-10 mins)..
2. While the pasta cooks heat a large saucepan over a medium heat and add the olive oil. Once warm add the chopped onions and celery and fry for 2-3 mins, next add the crushed garlic and chilli. Fry for a couple more minutes and season with salt and pepper. Add in the tuna and stir..
3. Add the tomato paste and dried herbs and stir through. Pour in the tinned cherry tomatoes. Add the capers and olives into the pan. Stir everything until well combined. Add a touch of pasta cooking water and combine until a sauce is created. Turn the heat down to low and simmer. Add the lemon juice just as the pasta has finished cooking. Remove from the heat..
4. Once the pasta has cooked, drain off and season with pepper. Add the drained pasta in with the sauce and gently mix together until the spaghetti is lightly coated in the tomatoy salty sauce..
5. Serve up whilst hot and enjoy! :).

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