
Spaghetti alla Puttanesca with Fried Calamari
1h 35m
This is definitely the best puttanesca I have ever eaten in my life. It is the perfect dish to cook when your friends come over for dinner!
Many thanks to my dear friend Danilo Valente for the idea.
Finely chop 2 fillets of anchovies
Finely chop 3 tbsp of black olives
Finely chop 3 tbsp of small capers
Smash, peel, and chop 2 garlic cloves
Cut the ends off 1 ají chili pepper. Cut it in half to remove the seeds, then dice it into very small pieces
Bring a pot of water to a boil over high heat
Warm a pan over medium heat. Drizzle extra virgin olive oil to taste and add the chopped ingredients. Stir until the garlic is tender and fragrant
Add 2 cups of tomato sauce and ⅔ cup of water. Stir to combine and let it cook over low heat for 15m to thicken
Pour 4 cups of vegetable oil into a medium pan. Bring it to 180 °C over medium heat
Cook 200 g of spaghetti in the boiling water. Follow the manufacturer's instructions to cook to al dente. Strain and reserve
Slice 200 g of clean squid into ½ cm wide rings. Add them to a bowl
Season with salt to taste and 1 tbsp of chopped parsley
Add 2 tbsp of extra virgin olive oil and mix to combine
Add chopped parsley to taste to the sauce and stir to combine. Remove from the heat. The puttanesca sauce is ready
Combine 1⅔ cups of all-purpose flour, 1½ cups of cornstarch, and salt to taste in a bowl
Add the squid to the flour mixture and mix well to coat it completely
Place the squid in a sieve and gently shake it to remove excess flour. Carefully place them in the oil. Fry for about 3m until golden brown
Transfer to a container lined with paper towels to remove excess oil. Season with more salt to taste. The deep fried calamari is ready
Warm 1 cup of the puttanesca sauce in a pan over medium heat
Add the cooked spaghetti and toss. Warm over medium-low heat for 3m to coat the pasta
Plate the pasta in two serving bowls
Add the fried calamari on top of the pasta
Squeeze the juice from ¼ of a lemon and garnish with a parsley leaf. The spaghetti alla puttanesca with fried calamari is ready
Enjoy it!
Yield 2 people
Spaghetti
200 gLemon
½Parsley
to garnish
Puttanesca Sauce
Tomato Sauce
2 cupsAnchovy
2 filletsSmall Caper
3 tbspSeedless Black Olive
3 tbspAjí Chili Pepper
1Garlic
2 clovesChopped Parsley
to tasteExtra Virgin Olive Oil
to tasteWater
⅔ cup
Deep Fried Calamari
Clean Squid
200 gCornstarch
1⅔ cupsAll-Purpose Flour
1½ cupsChopped Parsley
1 tbspExtra Virgin Olive Oil
2 tbspVegetable Oil
4 cupsSalt
to taste
Equipment
Sieve
Probe Thermometer