Serve up this tasty, healthy bowl of Puttanesca Spaghetti and impress your friends.
Serves 2
Ingredients:
6 anchovies – finely chopped
2 cloves garlic – finely chopped
1 handful capers – chopped
1 handful Kalamata olives – pitted and chopped
1 tin chopped tomatoes
½ tsp dried chilli flakes
½ tsp dark brown sugar
½ fresh lemon
1 handful fresh parsley
Parmesan
Freshly ground pepper
1 handful of spaghetti
Method:
- In a saucepan, heat boiling water, add a pinch of salt and cook the pasta according to the packet instructions
- Meanwhile, chop together the anchovies, black olives, capers and garlic and fry in a pan with some of the anchovy oil for about two minutes on a medium heat taking care that the garlic doesn’t burn
- Add the tinned tomatoes, sugar, chilli flakes and a grinding of pepper (the anchovies will provide the salt)
- Cook together on a medium heat for around 10 minutes until the tomato sauce reduces slightly
- When the sauce is finished add a squeeze of lemon juice
- When the pasta is cooked, drain and return to the saucepan, add the pasta sauce to it and stir through
- Plate up and top with some fresh parsley and a sprinkling of parmesan
- Serve with garlic bread and a nice green salad.
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