An opportunity to sample a selection of especially delicious olives led to an opportunity to cook one of my favourite dishes: spaghetti puttanesca. As the name suggests, this dish is quick, easy and cheap … and oh so satisfying.
SPAGHETTI PUTTANESCA Yum
Ingredients (4-6 servings)
- 2-4 tablespoons of olive oil (extra virgin is probably best but not necessary for this recipe);
- ½ of a peeled white onion;
- 1 crushed garlic clove;
- 2 anchovy fillets (preferably ones tinned in olive oil);
- 690g passata;
- 200g pitted black olives;
- Capers to taste (or not – it’s your call);
- Pinch of rock salt;
- 500g of spaghetti;
- Black pepper to taste;
- Parmigiano-Reggiano to taste.
Method
- Pour a glug of olive oil into a large pot set to medium heat;
- Place the onion (broad side down), garlic, and anchovies in the pot;
- Pour in the passata;
- Bring the sauce to a boil and let simmer on low heat;
- Add the olives and capers and put the lid on the pot, occasionally stirring the ingredients;
- In another large pot, add enough water for cooking 500g of pasta, throw in a pinch of salt, and bring to a boil;
- Add your pasta along with a tablespoon or so of the sauce;
- Cook the pasta until ready (I prefer mine to be slightly al dente);
- When the pasta is cooked, drain it;
- Add freshly mixed black pepper to your sauce and give it a good stir;
- Discard the onion before serving.
Serving
Serve either with the pasta and sauce mixed together or separate. I’m not too bothered either way about this, but some folks can be especially fussy as to how the dish should be served. Might be best to ask your dining companions before deciding. I definitely recommend added ample amounts of grated Parmigiano-Reggiano on top of your plated puttanesca. Maybe add a fresh basil leaf atop the mound as well. The dish goes down well with a glass of red wine too. Keep in mind there’s no rule that says this sauce can only be eaten with spaghetti, but I reckon it is the best and most pleasing pasta for it.
Read more tikichris recipes.
