### TranslatedIngredients: 150 grams Spaghetti Pasta - or Conchiglie/ Linguine,1/2 inch Ginger - sliced,4 Black olives - sliced,5-6 Capers - optional,Salt - to taste,1 teaspoon Black pepper powder - to taste,1 teaspoon Dried oregano,1 teaspoon Dried Thyme Leaves,Sunflower Oil - for cooking,Lukewarm Water,4 Tomatoes - pureed + 1 small tomato chopped coarsely,1 Onion - chopped,4 cloves Garlic - minced ### PrepTimeInMins: 20 ### CookTimeInMins: 25 ### TotalTimeInMins: 45 ### Servings: 4 ### Cuisine: Italian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To prepare Spaghetti Pasta Alla Puttanesca Recipe, prepare the red sauce first. Puree the tomatoes into a fine paste.Take a pan and add in oil, bringing it to a medium low heat.Add the chopped onions, minced garlic cloves, and let it sweat to a translucent color, add salt to prevent from charring.Add in tomato puree and keep sautéing gently for about 5-10 minutes till everything looks well combined and the sauce thickens.Season with powdered black pepper or any other seasonings of your choice. You can add oregano, thyme etc.Add capers (if using),cook the red sauce for another 5 minutes. Add chopped black olives and switch off.For PastaStart by boiling your pasta in a pot with water and a pinch of salt. Cook it al-dente because your pasta will further soften with the gravy red sauce also.Strain the water from pasta and reserve it for later use.Give a quick wash to the al-dente cooked pasta in cold running water. This will avoid pasta being sticky.In a wok, add a tablespoon of oil, ginger, and about 4-6 tablespoons of red sauce and cook it on a medium low flame for a good 5 to 8 minutes till everything looks well combined.Mix the boiled Spaghetti to the gravy and cook for another 3-5 minutes and the Spaghetti Pasta Alla Puttanesca is ready to be served with Italian Style Potato And Cucumber Salad or Tomato Mozzarella Bites (Non-Vegan) for sides, along with a crusty Garlic bread.