Perfect for a quick lunch if you fancy something spicy, tasty and comforting. This makes enough for one person but obviously you can double up for a speedy lunch for two. You need anchovies from a jar rather than those little tins. The traditional recipe uses black olives but I prefer green – either is good. I like the seeds left in my birds eye chilli as I like this really spicy but you can remove the seeds for a more family – friendly version.
Pasta Puttanesca
Ingredients:
- 80g pasta
- 1 garlic clove
- 1 birds eye chilli
- 3 large ripe tomatoes
- 8 anchovies from a glass jar
- 1 tbsp olive oil (you can use it from te jar of anchovies)
- tbsp pitted green or black olives
- tbsp capers
- salt and pepper
- parmesan (optional)
Directions:
-
- Boil the kettle and light two rings on the hob. Place the tomatoes in a jug and cover with boiling water for 1 – minutes then drain.
- Put the rest of the hot water over the pasta and place on the hob to cook for 12 minutes.
- Peel and chop the garlic, slice the chilli thinly and place both in a small pan over a medium heat for about a minute in the tbsp oil from the anchovies jar. Roughly chop the anchovies and add to the pan for a minute – it should melt down a bit rather than cook.
- Remove from the heat. Now chop and add the olives and capers.
- Now remove the skin from the tomatoes and most of the seeds, chop and add to the pan. Place over medium heat for about 3 – 4 minutes until the tomato has broken down. Add a little salt and a good sprinkle of black pepper.
- Drain the pasta and add to the tomato mixture and remove from the heat. Mix and serve immediately.
- I like parmesan cheese grated in mine.
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