Tuesday, September 9, 2014

Spaghetti alla puttanesca

Spaghetti alla puttanesca definitely tops our favourite go-to recipes. It's so simple to make and has those absolutely wonderful tangy, briny and robust flavours. No wonder it's often referred to as the "whore's pasta". The basis for this recipe was taken from Nigella Lawson's Kitchen with some modifications:

  • We've used basil leaves instead of the Parsley
  • We've used some of the oil in which the anchovy was stored for some added flavour

For 2 gluttons you will need:
250 grams of spaghetti
1-2 tablespoon of olive oil
2 cloves of garlic, sliced thinly
4-5 anchovies
200 grams of chopped peeled tomatoes
1 teaspoon of dried chili flakes
2 tablespoon of black pitted olives
1 teaspoon of capers
Salt and pepper
Chopped basil leaves

The cooking method is simple:
Let your spaghetti boil in a large pan of salted boiling water
Simultaneous prepare your sauce.

Heat the olive oil and add in the anchovies (with their oil) and garlic slices.
Let that cook for about 1 minute
The anchovies will melt in the olive oil
Add the tomatoes and dried chili flakes
Let that simmer for about 4-5 minutes
Add the olives and capers and allow to simmer for 2-3 minutes
The sauce should have by now reached a smooth consistency
Have a taste before adding the salt and pepper.
Remember the anchovies, capers and olives are inherently salty.

Once your spaghetti is beautifully al dente, toss them in the sauce and blend together.
Add in the basil leaves and eat!

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