Pasta puttanesca is a great weeknight meal that is trans-seasonal. It’s especially good to make this time of year as the tomatoes are becoming sweeter, the evenings are cooler and most of the ingredients may already be in the pantry!
Serves 4
Ingredients
2 tbsp olive oil
1 brown onion, diced
2 garlic cloves, finely chopped
1 tsp tomato paste
3-4 anchovy fillets
¼ cup kalamata olives, chopped in half
3 tsp capers, drained
Pinch of chilli flakes
6-8 large ripe tomatoes, roughly chopped
400g spaghetti, dried
Parsely, finely chopped, to serve
Parmesan/pecorino, finely grated, to serve
Method
1.
Heat oil in a large heavy based saute-pan over medium to high heat.
2.
Add the onions and saute for 3-4 minutes or until softened and starting to brown.
3.
Add the garlic, tomato paste, anchovies, olives, capers and chilli and continue to saute until anchovies have softened and the mixture is fragrant.
4.
Add the tomatoes and bring to the boil, lower heat and simmer for 15-20 minutes until tomatoes have released all their liquid, softened and cooked down.
5.
Meanwhile, bring a large pot of salted water to a boil. Add spaghetti and cook according to package instructions, until al-dente. Using tongs, transfer spaghetti straight into the sauce. Toss to combine. Add ¼-½ cup of pasta water to help maintain moisture in the sauce.
6.
Transfer to warm bowls, top with chopped parsley and parmesan/pecorino and enjoy!
