Thursday, 23 February 2012

Spaghetti Puttanesca

I consider this a store cupboard meal, in the absence of a fresh chilli you could use dried chilli flakes. I didn't use the amount of olives that the recipe required, as James is not a fan of olives.  The only time consuming part of the preparation was to de-stone the olives. This could be avoided by using pitted black olives instead. If you want a vegetarian version just leave out the anchovies. There is a translation for this dish "tart's spaghetti", make of that what you will.

Serve 4

400g of Spaghetti
Olive oil
1 fresh red chilli, deseeded and chopped
2 cloves of garlic, finely chopped
50g of anchovies, drained
175g of pitted black olives, chopped
400g can of drained tomatoes
1 heaped tablespoon of capers
1 rounded tablespoon of tomato puree
salt and pepper
chopped basil (I had fresh flat leaf parsley and used this instead)
Parmesan cheese to serve

Heat the oil in a frying pan, add the garlic, chilli and basil and cook until the garlic is a pale golden colour. Add the anchovies, olives, capers, tomato and a little black pepper. Simmer on a low heat until it has reduced to a thick sauce. While the sauce is cooking, cook the pasta in slightly salted boiling water. Drain the spaghetti and return to the saucepan. Add the sauce to the spaghetti, tossing well. Serve with the grated parmesan.

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