Pasta a la Putanesca

Description

I love the smell of tomatoes, roasted garlic and basil... In combination with spaghetti, it's insanely delicious, satisfying and summer-like, and besides, it's incredibly easy and quick to prepare.

Cooking

Step 1

Put 2 unpeeled heads of garlic in 2 pieces of foil separately, pour 1 tsp into them. olive oil, wrap well and bake in a preheated 180 g oven for 30 minutes. I recommend checking after 20 so that it doesn’t burn, as you can see in my photo ((

Step 2

After the foil has cooled to a comfortable temperature, without peeling, squeeze the garlic directly from the shell into a container and mash into a paste. Wash the tomatoes, cut to the very bottom crosswise and dip in a deep container with boiling water for 10 seconds, up to 20 seconds, then peel - the skin can be easily removed. Cut olives into thin slices. Place spaghetti water over high heat, season with salt to taste, and bring to a boil.

Step 3

Pour 2 tbsp into a frying pan or saucepan. l. olive oil, heat up. Cut the onion into cubes, lightly fry, add thyme, freshly ground black pepper, peeled tomatoes, mash them and, if necessary, add a little water, simmer for 10 minutes over medium heat.

Step 4

Add olives, leaving 2 tbsp. l. to decorate the dish, simmer for 5 minutes. Spaghetti (in this case, I took thin spaghetti - a little thicker than capellini) dip into boiling water at the rate of 200 g per serving and boil until al dente (2 minutes less than indicated on the package)

Step 5

Drain the water from the cooked spaghetti, making sure to leave one cup of cooking liquid! Dip the spaghetti into the hot sauce, turn off the heat, add a little water from the cup, stir - the sauce should become thick. Add more pasta water if needed. Serve in warmed bowls topped with chopped olives, roasted garlic paste and chopped basil.