For anyone who’s never had Puttanesca, you must try it. I did twist my face at the thought of pasta with anchovies but I spoke to a few people at work who swear by it. I decided to give it a go.
- Handful of olives and capers
- 3 anchovies
- 2 garlic cloves
- Tsp olive oil
- 1 tin of tomatoes or 3 fresh tomatoes
- Chilli powder
- Begin boiling the pasta. As it boils, finely chop the olives, capers, anchovies and garlic
- Add to a pan with olive oil on a medium heat and cook the mixture for a few minutes
- Add the tomatoes, pepper, chilli powder and a squeeze of lemon juice
- Simmer on a low heat for 15 minutes stirring occasionally
- To thicken the sauce add some of the pasta water
- Once thickened and rich in colour add the pasta to the sauce. Take off the heat and stir in chopped parsley (or basil)
I added mackerel to mine which gave it more of a meaty texture, but that’s optional. Having tried this with spaghetti and fussiloni I can definitely say I prefer the latter; it captured the richness and thickness of the sauce in between each twist of pasta and it was so much easier to eat as well.