Throw back!!!
Here is the recipe for my ‘tarts’ spaghetti. My Aunt made this for me originally a few years ago and I loved it.
Puttana literally translates to ‘whore’ so I guess this is why it is known as tarts spaghetti. When you research online the meaning there is so many different variations but most say it is because courtesans would make this dish as it was quick and simple, and the smell would lure customers in from the streets. I don’t know if this is true but I do know that it tastes amazing.
The flavours are tangy and unusual for pasta with anchovies seasoning the dish and capers which have the sourness, a little hint of chilli brings the whole dish together.
Its so easy to make and a quick dinner but also extremely moreish and tasty.
Serves 4
Ingredients:
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 you can use the small, (no need to chop the small capers)
Zest of a lemon
Flat Leaf Parsley a handful
Spaghetti a packet
Extra Virgin Olive oil & Parmesan for serving
Method:
Cook your spaghetti as per the instructions make sure there is still a bite to this, nothing worse than overcooked pasta. Drain and set aside.
Whilst the spaghetti is cooking chop the anchovies finely, heat the olive oil in a pan and add the anchovies. Cook and watch them melt into the oil, I press on them a little with a wooden spoon to help them melt and crush. 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.
Crumble in the chilli’s and grate in the garlic, keep cooking for a few more minutes, then pour in the Passata and let it bubble away, stir well.
Whilst this is bubbling away chop the olives, sun-blushed tomatoes and capers (if large).
Add these to the sauce with the lemon zest and stir.
Add the cooked spaghetti to the sauce and mix well.
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…..
It was so good we ate the lot!!!!
Enjoy xxx
PRINTER FRIENDLY OPTION
Spaghetti alla Puttanesca
by Lulu Lemon and Lace
Serves 4
Ingredients:
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 you can use the small, (no need to chop the small capers)
Flat Leaf Parsley a handful
Zest of a lemon
Spaghetti a packet
Extra Virgin Olive oil & Parmesan for serving
Method:
Cook your spaghetti as per the instructions make sure there is still a bite to this, nothing worse than overcooked pasta. Drain and set aside.
Whilst the spaghetti is cooking chop the anchovies finely, heat the olive oil in a pan and add the anchovies. Cook and watch them melt into the oil, I press on them a little with a wooden spoon to help them melt and crush. 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.
Crumble in the chilli’s and grate in the garlic, keep cooking for a few more minutes, then pour in the Passata and let it bubble away, stir well.
Whilst this is bubbling away chop the olives, sun-blushed tomatoes and capers (if large).
Add these to the sauce with the lemon zest and stir.
Add the cooked spaghetti to the sauce and mix well.
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.
Lulu xxx
