My Puttanesca
I add a little tomato puree to boost the tomato flavour of my finished dish, but you can omit this if you are a purist. Also, if you look closely I used green olives instead of the usual black. Hey, they are what I had in my fridge and that’s what this post is all about. Generously serves four people.
Ingredients
- 350 gr Spaghetti
- 100 ml quality Olive Oil
- 3 large ripe Beef Tomatoes peeled, deseeded, and diced
- 100 gr quality Black Olives
- 8 -10 quality Anchovy Fillets
- 6 cloves Garlic peeled and very finely sliced
- 2 tablespoons Tomato Puree
- A handful fresh Parsley washed, dried and chopped
- 2 heaped tablespoons Baby Capers drained and roughly chopped
- 1 teaspoon dried Chilli Flakes you can add more if you like things hotter
- Sea Salt and freshly ground Black Pepper
Equipment
- 1 large pan for pasta
Instructions
- Gently heat the olive oil in a large heavy-bottomed sauté pan and soften the garlic without colouring.
- Add the anchovies and stir to help them break up, then add the tomato pieces and chilli flakes and slowly cook for a few minutes.
- Add the tomato puree and cook out for a couple of minutes stirring continuously. Add a splash of the pasta water if the tomatoes become too dry.
- Add the capers and olives and heat through before checking the seasoning. This dish will be quite salty, but you can add a good grind of black pepper.
- Bring a large pan of salted water to the boil. Add the pasta, stir and cook according to the manufacturer’s instructions.
- When the pasta is cooked drain well and toss in the Puttanesca sauce. Add the chopped parsley and serve.
Notes
Tried this recipe?Let us know how it was!