{"id":9631,"date":"2024-06-13T21:36:28","date_gmt":"2024-06-13T18:36:28","guid":{"rendered":"https:\/\/andrestover.com\/?p=9631"},"modified":"2024-06-13T21:36:29","modified_gmt":"2024-06-13T18:36:29","slug":"spaghetti-alla-puttanesca","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/spaghetti-alla-puttanesca\/","title":{"rendered":"Spaghetti alla puttanesca"},"content":{"rendered":"\n

See on \u00fcks huvitav ja vastuolulise tekkelooga pastaroog. P\u00e4rit on see L\u00f5una-Itaaliast, Napoli kandist. T\u00f5lkes on selle roa nimi midagi sellist nagu prostituudi spagetid. Ei ole p\u00e4ris selge, kuidas selle nimeni j\u00f5uti, igal juhul on tegemist erilise, tugevate maitsetega roaga, mida tasub kindlasti proovida. Arvatakse, et sellisel kujul puttanesca kastet hakati valmistama umbes 20 sajandi keskpaigas. Siinkohas ma ei s\u00fc\u00fcbi selle pastaroa nime tekkeloosse, pigem keskendun selle erilise roa valmistamisele. Erinevates L\u00f5una-Itaalia regioonides valmistatakse seda toitu veidi erinevalt, \u00fchine on see, et kaste valmistatakse tomatitest, lisatakse musti oliive, kappareid ja soolatud an\u0161oovisefileed. Samuti lisatakse erinevaid v\u00e4rskeid \u00fcrte, peterselli, basiilikut, oreganot. \u00dcldiselt sellele pastale ei lisata juustu, aga see on ka ilma juustuta v\u00e4ga maitsev.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Valmistamise aeg: Umbes 20 minutit
Tase: Lihtne
Kogus: kahele<\/mark><\/p>\n\n\n\n

Koostisosad:<\/span>
Umbes 150 g hea kvaliteediga spagette, keeta al dente pehmuseni vastavalt tootja juhendile
\u00dcks 400g ploomtomatite konserv, tomatid kahvliga j\u00e4medalt purustatult
250 g musti ilma kivideta oliive
3 spl kappareid
5-6 soolatud an\u0161oovisefileed
1 v\u00e4ike t\u0161illi hakitult
3 keskmist k\u00fc\u00fcslauguk\u00fc\u00fcnt purustatult
Peot\u00e4is basiilikulehti hakitult
V\u00e4ike peot\u00e4is v\u00e4rsket oreganot
Peot\u00e4is v\u00e4rsket peterselli hakitult
2 spl oliivi\u00f5li praadimiseks
Musta pipart ja natuke meresoola maitsestamiseks. Soolaga tuleb olla ettevaatlik \u2013 an\u0161oovised on p\u00e4ris soolased
2 spl tomatipastat (soovi korral)<\/p>\n\n\n\n

Valmistamine:<\/span><\/p>\n\n\n\n

    \n
  1. Lase suures potis vesi keema, lisa soola ning keeda spagette vastavalt tootja juhendile. Sega spagette keetmise ajal, et need ei kleepuks \u00fcksteisega v\u00f5i poti p\u00f5hja.<\/li>\n\n\n\n
  2. Samal ajal purusta k\u00fc\u00fcslauk, l\u00f5ika t\u0161illi \u00f5hukesteks viiludeks, haki basiilik ja petersell, rebi oregano lehed valmis.<\/li>\n\n\n\n
  3. Kuumuta \u00f5li paksup\u00f5hjalises pannis, prae kergelt k\u00fc\u00fcslauku ja t\u0161illit umbes 30 sekundit, lisa kapparid ja oliivid, lisa tomatikonserv. Suru kahvli v\u00f5i pannilabidaga konservtomatid j\u00e4medalt t\u00fckkideks. Lisa soovi korral tomatipasta. Seda ei pea lisama, aga tomatipastaga tuleb kaste veelgi tomatisem. Maitsesta kastet musta pipra ja v\u00e4hese meresoolaga. Soola v\u00f5ib alati juurde lisada, aga kuna an\u0161oovised on soolased, siis v\u00f5iks olla soola lisamisega ettevaatlik.<\/li>\n\n\n\n
  4. Lisa an\u0161oovised ja hakitud \u00fcrdid. Sega ja keeda kastet seni kui spagetid on valmis.<\/li>\n\n\n\n
  5. Lisa spagetid kastme hulka ja sega l\u00e4bi.<\/li>\n\n\n\n
  6. T\u00f5sta toit taldrikule ja kaunista basiiliku, oregano v\u00f5i petersellilehtedega.
    Valmis!!<\/li>\n<\/ol>\n\n\n\n
    \"\"<\/figure>\n
    \n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

    See on \u00fcks huvitav ja vastuolulise tekkelooga pastaroog. P\u00e4rit on see L\u00f5una-Itaaliast, Napoli kandist. T\u00f5lkes on selle roa nimi midagi sellist nagu prostituudi spagetid. Ei ole p\u00e4ris selge, kuidas selle nimeni j\u00f5uti, igal juhul on tegemist erilise, tugevate maitsetega roaga, mida tasub kindlasti proovida. Arvatakse, et sellisel kujul puttanesca kastet hakati valmistama umbes 20 sajandi […]<\/p>\n","protected":false},"author":1,"featured_media":9634,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,387],"tags":[598,457,124,35,432],"class_list":["post-9631","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-pasta","tag-anchovy","tag-basil","tag-mustad-oliivid","tag-itaalia","tag-black-olives","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.0","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9631","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=9631"}],"version-history":[{"count":24,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9631\/revisions"}],"predecessor-version":[{"id":9658,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/9631\/revisions\/9658"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/9634"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=9631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=9631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=9631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}