Pasta Puttanesca



Here's my favourite all-time pasta dish: Pasta Puttanesca which combines some of the most vibrant flavours of the Mediterranean - tomatoes, anchovies, olives and capers.



Ingredients

2 or 3 onions - finely chopped
100 grams of good quality anchovies 
150 grams of good quality black olives - roughly chopped
100 grams of capers - roughly chopped
8 to 10 cloves of garlic - finely chopped
1 heaped teaspoon of paprika
6 ripe tomatoes 
Zest of 1 lemon - plus the juice of half the lemon
Fresh or dried chillies to taste - this is a strong, fiery dish
A good dash of Worcestershire sauce
Handful of chopped parsley
Salt and pepper
2/3 tablespoons of olive oil
A large handful of roughly chopped basil - add just before serving
Some freshly grated Parmesan cheese 

Method


Bring a big pot of water to the boil to cook your pasta - enough for four hungry people. 


SautĆ© the onions in olive until soft add the anchovies and continue to cook the mixture gently until the anchovies dissolve.


Add you pasta to the boiling, salted water - cook until al dente (10/12) minutes


Add the garlic and paprika and continue cooking for a minute or two before adding the tomatoes. 


Add all the other ingredients one-by-one and stir into the mixture.


Add a ladleful of the pasta water to your Puttanesca sauce and simmer gently for 10-15 minutes 


Check the seasoning - drain the pasta, add this to your sauce, scatter the basil leaves and grated Parmesan cheese on top of the dish before serving.  




 

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