Last Updated on December 3, 2023
Last Updated on December 3, 2023I’ve been using this Spaghetti with Spicy Tomato Sauce and Olives Recipe, and even my Italian friends, when they come for dinner, ask me what the secret is to obtain a delicious creamy tomato sauce.
Well, here is my recipe!
In many Peruvian dishes, we add chili peppers to make sauces. I also added it to the traditional tomato sauce recipe, resulting in a creamy texture that goes perfectly with the pasta.
I am using a dried red chili pepper, which you can find at the supermarket. It will add some spiciness, but it is not overwhelming.
This recipe also has vegetables such as celery and carrots. The aroma comes from the unmissable bay leaves, and the olives give it an acid touch.
Serve it with some fresh basil leaves to add color and freshness to your spaghetti!
In conclusion, our Spaghetti with Spicy Tomato Sauce and Olives Recipe is a culinary delight. Whether you’re a beginner or an experienced cook, its simplicity, deliciousness, and stunning presentation make it a perfect choice. Give it a try and enjoy a delectable meal that’s quick to prepare and sure to impress!
If you’re interested in exploring more vegan recipes, don’t forget to check out our collection of diverse dishes from around the world. Happy cooking!
Spaghetti with spicy tomato sauce and olives
Ingredients
- 1 Dried red chili
- 4 cloves of garlic.
- 1 Big red onion.
- 1 Small carrot.
- 1 Stalk of celery (approx. 60 grams).
- 2 Bay leaves.
- 1 teaspoon Of dried oregano.
- 1 teaspoon of salt.
- 1/2 teaspoon Of fresh ground pepper.
- 4 tablespoons Of olive oil.
- 700 grams Of tomato passata (pureed, strained tomatoes usually sold in bottles. It's 100% tomato, with no additives or flavorings).
- 50 grams Of pitted black olives.
- Fresh basil leaves.
Instructions
- Chop the garlic, onions, carrot, and celery.
- Slice the olives and reserve.
- Put a stewpan on medium heat and add the olive oil.
- Add the onions, garlic, salt, pepper, bay leaves, and oregano as the oil begins to heat up and brown them.
- Add the carrot and celery, and mix well for a few minutes.
- Add the tomato passata a mix well. If it is too dry, add one tablespoon of water.
- Let it cook for 10 minutes; add a bit of water if the sauce is too dry.
- Let the sauce cool down.
- Put the sauce into a mixer and mix well until it becomes soft and creamy.
- Put the sauce back into the stewpan, add the olives, and mix well.
- Cook your spaghetti following the instructions in the package.
- Heat the sauce and mix it with your spaghetti.
- Serve it with a few basil leaves.
