{"id":32,"date":"2012-07-11T06:39:00","date_gmt":"2012-07-11T06:39:00","guid":{"rendered":"http:\/\/estoyhechouncocinillas.dreamhosters.com\/?p=32"},"modified":"2015-08-10T12:26:25","modified_gmt":"2015-08-10T10:26:25","slug":"spaghettis-a-la-puttanesca","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/spaghettis-a-la-puttanesca\/","title":{"rendered":"Recette de spaghettis \u00e0 la puttanesca (spaghetti alla puttanesca)"},"content":{"rendered":"<p>Les spaghettis \u00e0 la <b>puttanesca <\/b><b><i>(spaghetti alla puttanesca<\/i><\/b><b>)<\/b> sont un plat de p\u00e2tes avec une sauce \u00e0 base de tomates, de c\u00e2pres, d\u2019olives et d\u2019anchois. Il s\u2019agit d\u2019une recette originaire de la r\u00e9gion de Naples en Italie. C\u2019est tr\u00e8s facile \u00e0 pr\u00e9parer et le r\u00e9sultat c\u2019est super bon ! C\u2019est les anchois qui donnent un go\u00fbt tr\u00e8s particulier et surprenant \u00e0\u00a0la sauce tomate, qui combin\u00e9e avec une l\u00e9g\u00e8re touche piquante faite de ce plat un vrai r\u00e9gal.<\/p>\n<p>Voulez-vous savoir comment \u00e9laborer les <b>spaghettis \u00e0 la puttanesca<\/b> ? Voici la recette. Allez, op ! C\u2019est parti !<\/p>\n<p><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2012\/07\/spaghettis_a_la_puttanesca.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2012\/07\/spaghettis_a_la_puttanesca.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2012\/07\/spaghettis_a_la_puttanesca-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2012\/07\/spaghettis_a_la_puttanesca-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2012\/07\/spaghettis_a_la_puttanesca.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/spaghettis-a-la-puttanesca\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de spaghettis \u00e0 la puttanesca (spaghetti alla puttanesca)<\/h2>\n<span id=\"post-ratings-32\" class=\"post-ratings\" data-nonce=\"173bd08ed2\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_32_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(32, 1, '1 Star');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_32_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(32, 2, '2 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_32_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(32, 3, '3 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_32_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(32, 4, '4 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_32_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(32, 5, '5 Stars');\" onmouseout=\"ratings_off(5, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 5,00 \/ 5. Votes: 2<\/div><\/span><span id=\"post-ratings-32-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT30M>30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2015-08-10\"><\/time> \n<span itemprop=\"description\" content=\"Comment \u00e9laborer les spaghettis \u00e0 la puttanesca, avec une sauce \u00e0 base de tomates, des c\u00e2pres, des olives et d\u2019anchois. C'est simple et tr\u00e8s bon !\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">400 g de spaghetti<\/li>\n<li itemprop=\"recipeIngredient\">1 kg de tomates m\u00fbres (*)<\/li>\n<li itemprop=\"recipeIngredient\">100 g d\u2019olives noires d\u00e9noyaut\u00e9es<\/li>\n<li itemprop=\"recipeIngredient\">2 cuill\u00e8res \u00e0 soupe de c\u00e2pres<\/li>\n<li itemprop=\"recipeIngredient\">4 ou 5 filets d\u2019anchois \u00e0 l\u2019huile<\/li>\n<li itemprop=\"recipeIngredient\">4 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive<\/li>\n<li itemprop=\"recipeIngredient\">2 ou 3 gousses d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">1 ou 2 piments de Cayenne (facultatif)<\/li>\n<li itemprop=\"recipeIngredient\">1 pinc\u00e9e d\u2019origan s\u00e9ch\u00e9<\/li>\n<li itemprop=\"recipeIngredient\">Persil frais (ou de basilic) selon le go\u00fbt<\/li>\n<li itemprop=\"recipeIngredient\">Sel et poivre noir fra\u00eechement moulu<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Faire tremper les anchois dans de l\u2019eau froide environ 10 minutes pour les dessaler.<\/li>\n<li itemprop=\"recipeInstructions\">Enlever les \u00e9ventuelles ar\u00eates sur les filets d\u2019anchois et les couper en morceaux.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher l\u2019ail et le ciseler finement.<\/li>\n<li itemprop=\"recipeInstructions\">Laver les tomates, enlever leur p\u00e9doncule, les couper en quartiers, puis les passer au mixer et enfin tamiser le coulis de tomates \u00e0 travers une passoire fine en poussant avec un pilon de mortier.<\/li>\n<li itemprop=\"recipeInstructions\">Couper les olives en morceaux ou en rondelles.<\/li>\n<li itemprop=\"recipeInstructions\">Laver le persil, bien le s\u00e9cher et hacher les feuilles.<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer l\u2019huile d\u2019olive dans une grande po\u00eale \u00e0 feu moyen.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l\u2019huile est chaude, faire dorer l\u2019ail 1 minute.<\/li>\n<li itemprop=\"recipeInstructions\">Ensuite, ajouter les anchois et faire revenir de 2 \u00e0 3 minutes, jusqu\u2019\u00e0 ce qu\u2019ils soient compl\u00e8tement fondus.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter les olives, les c\u00e2pres et le piment hach\u00e9. Faire revenir le tout encore 2 \u00e0 3 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer le coulis de tomates, bien remuer et laisser r\u00e9duire \u00e0 feu moyen pendant environ 10 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Pendant que la sauce cuit, porter \u00e0 \u00e9bullition 4 litres d\u2019eau dans un grand faitout \u00e0 feu vif.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque l\u2019eau bout, ajoutez une cuill\u00e8re \u00e0 soupe de sel et d\u00e8s la reprise d\u2019\u00e9bullition ajouter les spaghettis.<\/li>\n<li itemprop=\"recipeInstructions\">Laisser cuire les p\u00e2tes le temps indiqu\u00e9 sur le paquet pour une cuisson \u00ab\u00a0al dente\u00a0\u00bb. Remuer de temps en temps avec une fourchette.<\/li>\n<li itemprop=\"recipeInstructions\">Apr\u00e8s 10 minutes de cuisson de la sauce, go\u00fbtez-la et rectifier de sel et de poivre selon votre go\u00fbt. Faire attention, car les anchois et les c\u00e2pres sont d\u00e9j\u00e0 assez sal\u00e9s.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter le persil hach\u00e9 et l\u2019origan. Enlever le piment si d\u00e9sir\u00e9.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois les p\u00e2tes cuites, les \u00e9goutter et m\u00e9langer imm\u00e9diatement avec la sauce en ajoutant un peu de l\u2019eau de cuisson.<\/li>\n<li itemprop=\"recipeInstructions\">Et voil\u00e0. C\u2019est pr\u00eat ! Saupoudrer avec un peu plus de persil hach\u00e9 et servir rapidement. Bonne d\u00e9gustation !<\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Servir les <b>spaghettis \u00e0 la puttanesca<\/b> avec du fromage r\u00e2p\u00e9, comme du parmesan, du <i>pecorino<\/i> ou celui que vous pr\u00e9f\u00e9rez.<\/li>\n<li>Bien calculer le temps pour la sauce\u00a0afin qu\u2019elle soit pr\u00eate avant les spaghettis. En Italie, on dit toujours que c\u2019est la sauce qui attend les p\u00e2tes. Si on fait les p\u00e2tes et apr\u00e8s la sauce on risque d\u2019avoir des p\u00e2tes moins go\u00fbteuses et qui collent entre elles.<\/li>\n<li>R\u00e9gler la quantit\u00e9 de piquant selon votre go\u00fbt, ajouter plus ou moins de piments de Cayenne. Vous pouvez \u00e9galement utiliser du piment rouge pour cette sauce.<\/li>\n<li>Autres types de p\u00e2tes qui vont bien avec la puttanesca : <i>penne,<\/i> <i>macaroni, fusilli, bucatini, linguine <\/i>ou<i> tagliatelle<\/i><\/li>\n<li>(*) Les tomates peuvent \u00eatre remplac\u00e9es par 1 grosse bo\u00eete de tomates en conserve (800 g).<\/li>\n<li>Au lieu d\u2019\u00e9craser les tomates, vous pouvez les peler et les couper en petits cubes.<\/li>\n<li>Vous pouvez ajouter 1\/2 cuiller\u00e9e \u00e0 caf\u00e9 de sucre pour r\u00e9duire l\u2019acidit\u00e9 de la tomate.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comment \u00e9laborer les spaghettis \u00e0 la puttanesca, avec une sauce \u00e0 base de tomates, des c\u00e2pres, des olives et d\u2019anchois. C&rsquo;est simple et tr\u00e8s bon !<\/p>\n","protected":false},"author":1,"featured_media":5421,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"spaghettis \u00e0 la puttanesca","_yoast_wpseo_metadesc":"Comment \u00e9laborer les spaghettis \u00e0 la puttanesca, avec une sauce \u00e0 base de tomates, des c\u00e2pres, des olives et d\u2019anchois. C'est simple et tr\u00e8s bon !","footnotes":""},"categories":[841,20],"tags":[342,23,888,944],"class_list":["post-32","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-riz-et-pates","category-recette","tag-olives","tag-pates","tag-capres","tag-spaghettis"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de spaghettis \u00e0 la puttanesca (spaghetti alla puttanesca)<\/title>\n<meta name=\"description\" content=\"Comment \u00e9laborer les spaghettis \u00e0 la puttanesca, avec une sauce \u00e0 base de tomates, des c\u00e2pres, des olives et d\u2019anchois. 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