Here is the recipe for my ‘tarts’ spaghetti. My Aunt made this for me originally a few years ago and I loved it. Puttana means ‘lady of the night’ so I guess this is why it is known as tarts spaghetti, I could be wrong ;-)… regardless it tastes good!! Its so easy to make and a quick dinner but also extremely moreish and tasty….oh and my version has got a kick….
1 Tbsp Olive Oil
1 Red Onion Diced Finely
3/4 Garlic Cloves grated
Dried Chilli’s, according to taste, I used 4
1 pint Passata see my recipe here… https://lululemonandlace.com/food-blog-2/passata-time/
1 Tin of Anchovies (about 8 fillets)
2 tbsp of Sun-Blushed Tomatoes and some of the oil…..see my recipe here…. https://lululemonandlace.com/food-blog-2/sun-blushed-tomatoes/
100g Black Olives
100g Capers, I used large capers but any are fine
Flat Leaf Parsley a handful
Spaghetti a packet
Extra Virgin Olive oil & Parmesan for serving
Get your pasta cooking as this does not take long to cook.
First chop the anchovies finely, heat the oil in a pan and add the anchovies. Cook and watch them melt into the oil. Cook for a few minutes.
Next add in the onions and soften, try not to colour them too much and turn the heat down if they start to brown too much. I added a little more oil, I used the oil from the sun-blushed tomatoes.
Crumble in the chilli’s and grate in the garlic, keep cooking for a few more minutes.
Pour in the Passata and let is bubble away, stir well.
While this is bubbling away, chop the olives, sun-blushed tomatoes and capers..
Add these to the sauce and stir.
Drain the pasta once it is cooked and add to the sauce.
Stir through carefully, making sure all of the pasta is covered in the sauce.
There is no need to add salt to this dish as the anchovies and capers will season this enough. You can add a little black pepper.
Chop your parsley up.
Get a serving dish and plate up the spaghetti and all of the juices, drizzle over some extra virgin olive oil and sprinkle over the parsley. Serve with Parmesan cheese…..