Alright, friends, let me tell you about my culinary adventure today: Spaghetti Puttanesca! I know, it sounds fancy, but trust me, it's surprisingly simple and bursting with flavour. Today, I craved something comforting, and this dish hit the spot.
I skipped the pur̩e and instead used freshly chopped cherry tomatoes, which added a lovely bright juiciness to the sauce. The beauty of Puttanesca is how it uses pantry staples Рolives, capers, garlic, and a good pinch of chili flakes for a little kick. The aroma alone was enough to make my mouth water!
The best part about cooking at home is you can tweak things to your liking. I added a little extra garlic because, well, who doesn't love garlic? Served over perfectly al dente spaghetti, this Puttanesca was a real winner.
If you're looking for a quick and easy meal that's packed with flavour, give this a try. Don't be intimidated by the name; just embrace the simplicity and enjoy the process!
Prep Time: 20 min
Cook Time: 20 min
Serves: 4
Ingredients:
4 tbsp olive oil
2 cloves garlic, sliced
pinch of dried chilli flakes
8 anchovy fillets
800g halved cherry tomatoes
300g spaghetti
100g black olives
1 tbsp capers
fresh parsley
Instructions:
1. Put water for the pasta on to boil.
2. Heat the oil in a shallow based frying pan and add sliced cloves of garlic, dried chilli flakes and chopped anchovy fillets in a frying pan with 4 tbsp of olive oil. Stir as it cooks for a couple of minutes until the anchovies start to dissolve
3. Add salt to the boiling water and cook the spaghetti as per packet instructions.
4. Add the chopped tomatoes, olives and capers and cook for about 10 minutes. Taste for seasoning.
5. Add the cooked spaghetti, stir to mix and scatter with chopped parsley.