Friday, 1 February 2013

Pasta Puttanesca

I love saying Pasta Puttanesca! Come on who wouldn't want to make Lady of Night Pasta!! I guess it was called that because you would typically have all the ingredients in your pantry and in a few minutes you could have dinner ready and then you could carry on with your "business"! Usually this is made with spaghetti however, I saw these cute pennoni in the store and thought they would be great.

You will need: 

  • pasta of your choice -spaghetti or penne is typical (2-3 cups for 2 people of pennoni)
  • 1/4 cup olive oil
  • 2 cloves garlic - chopped fine
  • 1 tbsp anchovy paste -about 1 1/2 inches
  • 1/2 tsp chili flakes (more if you like it hotter)
  • 6 black olives - chopped 
  • 1 tbsp capers- chopped
  • 1/2 small can of tomatoes - can be crushed or diced (mine were diced but I blended then to get them smooth like a sauce
  • 1 tbsp chopped Italian parsley - never buy curly it has no taste!
  • 1 spring onion - chopped fine
  • salt/pepper to taste
  • 1/4 -1/2 pasta water
  • grated Parmesan cheese to serve

Step 1: put a large pot of water on to boil. Once boiling add lots of sea salt to the water. It should taste like sea water.

Step 2: I like to gather all my ingredients when preparing a meal so I do not forget things. Start by chopping your garlic, olives, capers, parsley and spring onions.

If you use the flat edge of a knife and squish each olive you will be able to remove the pit quite easily. Then chop the olives. Set aside.

Step 3: once water is boiling add your pasta to the water and stir- cook to al dente (still a bit hard to the tooth because you will finish it for a few minutes in the sauce)

Step 4: by the time your pasta is cooked your sauce will be done. Start by adding your olive oil and chopped garlic, anchovy paste and chili flakes. Cook for a minute or two.

Step 5: add your capers, your olives and your tomatoes. Cook for another few minutes. If it gets too thick add some pasta water to thin out.

 Step 6: Once pasta is done remove directly to sauce and add some additional pasta water, parsley and spring onions. Toss to coat and cook 1-2 minutes. Most of the water will absorb into the pasta. Add freshly grated Parmesan and salt and pepper to taste.

Serve with more Parmesan and a drizzle of good olive oil.

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