Spagehtti a la Putanesca Funghi


Spagehtti a la Putanesca Funghi
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1 Rezept
Art vegan
Rubrik Pasta
Aufwand kinderleicht
Personen 4
Zeit 30 - 45 Minuten

Die Story

After some time without drinking alcohol, just testing what happens, we went on a week workshop to the Westerwald in Germany. We also decided to have a vegan week and see what happened with our bodies. The feeling was pretty good and finding substitutes was not always easy. This is when we came up with the idea of making a putanesca... Hehe... the name putanesca comes from Italy and the sauce was made by the hookers (putas) to attract men and make them stay longer. The secret was to make the sauce smelly and tasty to attract men and make them stay longer. They solved this by adding capers, olives and anchovies. The question was how to replace the anchovies with a product that would match the rest of the ingredients, give the right smell and make it as tasty as the original recipe. Well when you think about the smell of fried champignons it's pretty similar to the one of fish, not the same but close. We tested it and the result was ÜBER LECKER!


Zutaten

  • 500g pasta
  • 5-10 champignons
  • 1 medium size onion
  • 50-100g black olives
  • 20g capers
  • 4 hot chillies (depending on how hot you like it)
  • 500g chopped peeled tomatoes
  • 1-2 mature tomatoes (pear if possible)
  • Oregano
  • Pepper
  • Salt (not much)
  • Olive oil (or substitute oil)
  • Water (if you want it saucy)
  • Yeast flakes (as substitute for cheese)

Zubereitung

If you want to make a tasty vegan putanesca you have to substitute the anchovies for some product that will have a similar taste. Champignons have been, up to date, the best substitute I have found, but suggestions are most welcome. Chop onions, chillies and add them to the pot with hot olive oil (or substitute oil). Fry for about 5 minutes. Chop the champignons and add them to the pot. Fry until they have reduced. Add pepper and oregano while frying. Add the chopped pealed tomatoes and fry half covered for about 10 minutes. Start slicing the black olives and get rid of the bone if they have any. Start boiling the water for pasta Throw the chopped black olives and the capers into the sauce and boil for another 10 minutes. Throw the pasta into the boiling water and add some salt (not too much, because the capers are salty) The longer it cooks the better it tastes, but don't over cook because the capers could turn too soft. Add salt an let it rest for 5-10 minutes (if you can resit it!)


Benötigte Geräte

1 large and deep frying pan1 large pot for the pasta1 wooden large spoon

1 Kommentar

  • aka47

    Great Rezept
    But now he goes to bed