Serves: 2 (just double the quantities if cooking for 4)
Note: Cooking times are for Pasta Famiglia pasta
• 1 bag of Pasta Famiglia Spaghetti (200 grams)
• 200g of canned whole peeled, crushed or diced tomatoes Approx ¼ of a large can. I like Plum or San Marzano tomatoes. You can also use a tomato puree, Italian or otherwise, but your sauce will be a bit more liquid.
• 1 clove of finely sliced garlic
• Small bunch of finely chopped Italian parsley Approx 2 tbsp
• 1 tin of anchovies in olive oil, or 10 salted anchovies rinsed (I like anchovies, but you can always add less of an ingredient to suit your taste)
• 1 tbsp of capers rough chopped
• 1/3-1/2 cup of pitted olives roughly chopped or sliced
• 2 tbsp extra-virgin olive oil. 2.5 tbsp if you are not using anchovies in olive oil.
• Peperoncini (Red Chilli Flakes) to taste. I usually add a couple of pinches for a little heat.
• Add olive oil to a frying pan and set to a medium heat
• Add the sliced garlic, chilli flakes, & anchovies, to the frying pan and sauté for 5 minutes making sure the garlic does not burn. Stir the sauce occasionally.
• Add the capers & olives, & sauté for 2 min
• Add half the parsley & sauté for 1 min
• Cook until the anchovies have started to break down. If they have not broken down mash them up.
• Add the tomato
• Turn the frying pan up to a medium high heat
• When the sauce has begun to boil (usually within 3 minutes) Turn heat back down to medium and continue to simmer
• Add the pasta to the water
• Start with 4 litres of unsalted water boiling in a large pot. When cooking pasta for puttanesca you add no salt to the water because it is a salty dish. Start boiling the water before starting the sauce so you are ready to put the pasta in when the sauce is almost done.
• When the water has reached a rolling boil it is ready for pasta.
• Add one bag of Pasta Famiglia Spaghetti (200g) to the boiling water
• Set timer for 2 minutes and leave pasta alone
• Give a gentle stir to the pasta at 2 minutes
• Set your timer for 4 more minutes making sure to stir occasionally.
• Bringing pasta and sauce together!
• Check your sauce & when it has a good aroma & has thickened, it is ready.
• Taste the sauce, to see if you need more salt.
• Add the rest of the parsley.
• Add a quarter of a ladle of the pasta water to the sauce and stir it in
• Once the 2 minutes are up, the pasta should be nearly ready (it should be slightly harder than Al Dente)
• Save & set aside another quarter ladle of pasta water
• Strain the pasta well and add it to the sauce. Toss or stir the pasta in the sauce for the next 1-1.5 minutes.
• After the 1-1.5 minutes have passed, taste the pasta to make sure it is Al Dente if not add the saved pasta water & cook another 30 seconds to 1 minute
• Serve without cheese. Trust me it is savoury enough!
Easy and tasty peasant cooking in 12-15 minutes!