Spaghetti alla Puttanesca

Ingredients

  • 100g spaghetti (for two people for 1st course)
  • 3/4 tsp ground pepper
  • 1 clove garlic, finely chopped
  • 2 anchovy fillets
  • 2 tbsp capers
  • 100g cherry tomatoes, halved
  • 7 Italian olives, sliced
  • 1 handful parsley, chopped
  • Olive oil

Method

  • Bring pot of water to boil.  Less water is better - this will make for starchier water.  Add spaghetti
  • Heat olive oil at medium-low in pan large enough to hold the pasta
  • Add pepper, garlic and anchovies.  The anchovies will melt
  • Once the garlic starts to brown, add in the tomatoes, olives and capers.  Add some pasta water to start a sauce
  • A couple minutes before the pasta finishes, move to pan with the sauce.  Add more pasta water and allow pasta to finish cooking.  You may need to add more pasta water, but don't add too much - when the pasta is ready, you want the sauce to be too watery
  • Sprinkle parsley and serve

Notes

  • Based on a recipe by The Pasta Project
  • Had with a 2nd course of grilled lamb chops and grilled broccolini.  Went really well with a Nero D'Avola

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