On 8th July 2015, This was Dinner…
Phew! Having a few days off work is both brilliant and a nightmare. You have to work twice as hard when you get back. There’s always one who descends upon you the minute you get back and asks for something like you’ve never been away.
I love the fact that Nigella calls this sluts spaghetti. You can picture her saying it as she side glances the camera. Anyway, it’s a puttanesca, and there is a link, if you don’t know – look it up. The Guardian has what I like to think is the origin of the name.
My puttanesca is olive free as when I opened my new jar, they were mouldy! They’ve given me a refund so all is forgiven.
- Finely chop some anchovies
- Finely slice a red chilli
- Rinse and drain some capers
- Roughly chop some parsley
- Finely chop a garlic clove
- Get a tin of chopped tomatoes, spaghetti, oil & seasoning ready
Put some oil in a pan and heat. Add the anchovies and cook gently for a few minutes. Keep pressing them to break them down.
Add the garlic and chilli and cook for a couple of minutes.
Add the tomatoes and capers and continue to cook whilst you cook the pasta in boiling, salted water.
Test the sauce for seasoning then add the drained pasta (reserving a little of the water) and the parsley and stir well. Add some of the pasta water if required and serve with a little more parsley.