Spaghetti Puttanesca
Italy inspired spaghetti puttanesca featuring dry spaghetti (see note 1). A world classic for one.
Ingredients
- 100 gm dry spaghetti (see note 1)
- 2 anchovies
- 2 - 3 tbspn olive oil
- 150 gm chopped tomato (tinned)
- 5 gm garlic
- 20 gm capers
- 15 gm fresh basil
- as reqd black pepper
- 10 gm red chilli
- as reqd salt
- 10 black olives (de-stoned )
- as reqd parmesan
Method
- 1
Finely chop the garlic.
- 2
Remove and chop the thick basil stalks.
- 3
Remove 3 or 4 basil leaves for garnish and chop the remaining basil leaves.
- 4
De-seed and chop the chilli.
- 5
Chop the olives.
- 6
Chop the anchovies.
- 7
Chop the capers.
- 8
Cook the spaghetti in boiling, salted water until 'al dente' (see note 1).
- 9
Heat the oil in a suitable pan and cook the garlic, basil stalks and chilli, stirring regularly over a medium heat for .
- 10
Add the olives, anchovies, tomato, basil leaves, capers, black pepper and salt (remember capers are salty) and simmer, covered, stirring regularly until the pasta is cooked but at least , adding pasta water as required to maintain the desired sauce consistency.
- 11
When the pasta is cooked, drain and add to the sauce, mixing well to coat the pasta with the sauce.
- 12
Serve with a dusting of grated parmesan and the reserved whole basil leaves.