Sunday, July 25, 2010

Pasta Puttanesca (House Recipe)

Recipe for 4

3 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
4 anchovy fillets, chopped
1 small red chilli deseeded and finely chopped
3 teaspoons capers
rinsed and drained
8 black olives
(pitted) quartered
2 cups canned or fresh tomatoes chopped
½ teaspoon
sea salt
½ teaspoon freshly ground black pepper
2 tablespoons finely chopped fresh parsley
500gr spaghetti


Heat the oil in a frying pan over a medium heat and cook the onion for 3-4 minutes, stirring occasionally. Add the garlic and anchovies and cook for a minute, stirring to break up the anchovies. Add the chilli, capers, olives, tomatoes, salt and pepper, and bring to the boil. You might add ¼ cup of tab water.
Reduce the heat to medium-low and simmer, uncovered, for 15-20 minutes, stirring occasionally. While the sauce is simmering, cook the pasta, according to the directions of the manufacturer. Drain the cooked pasta and place it in the frying pan with the sauce. Stir so that the sauce covers your pasta. If the pasta does not fit in your pan, do each portion separately.
Serve the spaghetti sprinkled with some chopped parsley and some grated parmesan on top. Enjoy with some red dry wine and some Greek salad!