Nigella saucily calls her Puttanesca recipe “Slut’s Spaghetti” (puttana in Italian means whore) but we could never be that suggestive! Here is a puttanesca recipe to transport you to Italy. But no, not the quiet little village you were envisaging. Think bustling street cafe.
1/3 Cup Olive Oil
1 Garlic clove, peeled and lightly crushed
1/4 tsp Chilli flakes
3 Anchovy fillets
750ml Tomato Passata
3/4 Cup Black olives, pitted and roughly chopped
3 Tbsp Capers, rinsed and roughly chopped
500g Spaghetti pasta
1/4 Cup Italian parsley, chopped
1/4 Cup Shaved Parmesan
In a large frypan over a low to medium heat, heat the olive oil, then gently fry the crushed garlic, chilli and anchovies. As this cooks, mash the anchovy fillets with a wooden spoon so they mall apart completely.
Add the tomato passata, olives and capers. Cook over a low heat for 20 minutes.
In a saucepan, cook the pasta until al dente (with a bite). Drain and add the cooked pasta to the frypan with the sauce, tossing and heating gently for a few minutes.
Serve your puttanesca in a large bowl, sprinkled with the parsley and parmesan.
– Passata is a basically a thick tomato paste but this can be exchanged here for two cans of chopped or crushed tomatoes.
– Serve with a crusty rustic bread to mop up the sexy sauce!
– Bucatini can be used as the pasta, instead of the spaghetti. This is just a thicker pasta with a hole through the middle.