PASTA PUTTANESCA

 

PUTTANESCA is one of my favourite pasta dishes – “aren’t they all” –   it is a strong and gutsy sauce, and as Delia rightly says:- ” it is a highly pleasurable experience” and who am I to disagree with  “Delia”

Serves 2

iNGREDIENTS

225 g spaghetti
salt
For the sauce:
2 tablespoons extra virgin olive oil
salt and freshly milled black pepper
2 cloves garlic, finely chopped
1 fresh red chilli, de-seeded and chopped
1 level dessertspoon chopped fresh basil
50 g anchovies, drained
175 pitted black olives, chopped
1 heaped tablespoon capers, drained
450 g tomatoes, skinned and chopped
1 rounded tablespoon tomato purée
To garnish:
chopped fresh basil
lots of freshly grated Parmesan cheese (Parmigiano Reggiano)

 

 

To make the sauce, heat the oil in a medium saucepan, then add the garlic, chilli and basil and cook these briefly till the garlic is pale gold.

Then add all the other ingredients, stir and season with a little pepper – but no salt yet because of the anchovies. Turn the heat to low and let the sauce simmer very gently without a lid for 40 minutes, by which time it will have reduced to a lovely thick mass, with very little liquid left.

While the sauce is cookimg, cook the pasta as per the instructions al denté

Drain it in a colander, return it to the saucepan and toss the sauce in it, adding the basil.

Mix thoroughly and serve, with lots of grated Parmesan and maybe a glass of something

Original recipe Delia Smith summer

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