Happy Snake Year, everybody!

Spaghetti alla puttanesca

Spaghetti alla puttanesca

It's now the year of the Snake according to the Chinese Lunar calendar and I wanted to celebrate but I also wanted to go a little outside the mainstream. I remembered that long noodles symbolize long life so I decided to do Spaghetti alla puttanesca but do it in the wok.

The eight-year-old in me always gets a chuckle out of this dish's name but it's really quick and quite good.

Spaghetti alla puttanesca
Recipe type: Stir fry
Cuisine: Italian
  • 2 tablespoons oil
  • 1 onion, thinly sliced
  • 4 cloves garlic, shredded
  • 3 tablespoons capers
  • 1 28 oz can peeled tomatoes, sliced into ½ inch wedges
  • chili pepper
  • ripe olives
  • noodles
  • olive oil
  • salt and black pepper, to taste
  1. Cook the noodles according to package directions, when complete, drain and coat with olive oil, return to pot and set aside.
  2. Heat a wok to smoking point and swirl in oil. Add the onions and stir fry for about 3 minutes, until colored.
  3. Add the garlic and stir fry until fragrant.
  4. Add the capers, tomatoes and chili. Stir fry for about 5 minutes.
  5. Add the noodles and olives and cook until heated through.
  6. Add salt and pepper to taste and serve.
You'll want to adjust the amount of chili to your taste. I had some fresh Thai chilies on hand so I used one of those, split. Other chilies would be fine or just add some crushed red pepper.
Traditionally the recipe would have used anchovies. If you'd like to add those, add about four fillets with the garlic and only use two tablespoons of capers.


There you go. Happy Snake Year!

About the Author:
As a vegan and a diabetic, I am very much aware of the challenges faced by friends and family as they attempt to deal with dietary restrictions.
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