Spaghetti alla Puttanesca….Tarts Spaghetti!!

‘Puttana’ literally translates to ‘whore’ so I guess this is why this dish is known as tarts spaghetti. When you research online there are so many variations to the history of this, but most say it is because courtesans would make this 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, finely diced

3/4 garlic cloves, crushed

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), finely chopped

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 caper berries but you can just use capers

Zest of a lemon

Flat Leaf Parsley, a handful

Spaghetti, a handful per person

Extra Virgin Olive oil & Parmesan for serving

Method:

Cook the spaghetti al dente and set aside.

Whilst the spaghetti is cooking 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.

Crumble in the chilli’s and add 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.

2016-02-12 17.23.47

2016-02-12 17.26.47

Enjoy xxx

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Spaghetti alla Puttanesca

2016-02-12 17.23.47

 

by Lulu Lemon and Lace

Ingredients:

1 tbsp. olive oil

1 red onion, finely diced

3/4 garlic cloves, crushed

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), finely chopped

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 caper berries but you can just use capers

Zest of a lemon

Flat Leaf Parsley, a handful

Spaghetti, a handful per person

Extra Virgin Olive oil & Parmesan for serving

Method:

Cook the spaghetti al dente and set aside.

Whilst the spaghetti is cooking 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.

Crumble in the chilli’s and add 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

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