Thursday, 7 February 2008

Quick Pasta Puttanesca

Not strictly authentic I guess, but close enough. It's quick, easy, low in saturated fat and ideal for a mid week dinner. This dish is full of strong flavours, so if you're not keen on anchovy or capers, just use less of them.

To feed 4 people, you need:

350g Spaghetti (more if you like)
2 cloves of Garlic (chopped)
50g tin of Anchovy Fillets in olive oil (chopped) - reserve the Oil!
400g tin Plum Tomatoes
3 tablespoons Capers (rinsed and drained)
100g Pitted Black Olives
2 tablepoons fresh Parsley (chopped)
1/2 teaspoon dried or crushed Chilli Flakes

Cook the Spaghetti according to the packet instructions

Meanwhile, gently heat the Garlic, Chilli and the Anchovies in the Olive Oil that you reserved from the tin of Anchovies. Use a low heat to ensure you don't burn the garlic. Keep stirring and the Anchovies will almost dissolve into the oil. After 2 or 3 minutes, add the Tomatoes. Heat for another 5 minutes, breaking the Tomatoes up gently with a wooden spoon as you go.

Now add the Capers and Olives and cook for another 5 minutes. Season to taste and then stir in the freshly chopped Parsley.

Drain the Spaghetti and stir in the sauce. Serve with garlic bread.

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