SPAGHETTI WITH A SPICY TOMATO SAUCE

SPAGHETTI WITH A SPICY TOMATO SAUCE

Puttanesca (literally “spaghetti a la whore” in Italian)

Even if you don’t like anchovies, try this delicious sauce as you don’t really get an anchovy taste or you could leave them out altogether or substitute crumbled Tuna at the end.  Remember, the healthiest way to eat pasta is like the Italians – lots of pasta and just a little sauce.

Serves 4

INGREDIENTS:

350g (12oz) dried spaghetti

1 tbsp extra virgin olive oil

1 red chilli, seeded and finely chopped

2 garlic cloves, finely chopped

120ml dry vermouth or dry white wine

200g Catalan World Pesto

8 anchovy fillets, drained and chopped

90g (4oz) pitted Kalamata black olives, drained and sliced

1 tbsp small capers, drained roughly chopped

2 tbsp torn fresh basil

1 tbsp chopped fresh flat-leaf parsley

50g (2oz) freshly grated Parmesan

sea salt and freshly ground black pepper

DIRECTIONS:

Cook the pasta in a large pan of boiling water for 10-12 minutes until ‘al dente’ tender but still with a little bite drain, do not run under a cold tap instead drain and toss well in a little oil and set aside till needed.

Meanwhile, heat the oil in a heavy-based pan and add the chilli and garlic.  Cook for 1-2 minutes until the garlic is softened but not coloured. Add the vermouth and allow to bubble down.

Add the Catalan World Pesto to the garlic and chilli mixture with the anchovies and cook for 2-3 minutes, stirring occasionally.  Add the olives and capers and continue to cook for 10-15 minutes until well reduced and thickened. Season lightly.

Put pasta in boiling water to reheat for 30 seconds drain, then return to the pan and add the spicy Catalan sauce with the herbs. Toss well together and divide among warmed pasta bowls. Scatter over the Parmesan to serve.

Traditionally, the sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli.

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