Still busy, still knackered and still training for that bloody 10k. As a result of all this, I’m also still eating a lot of pasta. That’s no hardship for this girl though, I love the stuff and have a trillion tried, tested and adored recipes using it. The following recipe for Pasta Puttanesca is one of my all time favourites which, really, is quite impressive out of a trillion recipes, don’t you think?
The name Pasta Puttanesca translates as “prostitute’s pasta” though there is some confusion as to why. Some suggest it is simply because the sauce’s flavours are bold, others claim it was a favourite speedy supper of Italian ladies of the night and others still assert that the dish used to be placed in the windows of brothels to lure customers inside. The latter idea sounds utterly ridiculous to me. Anchovies and lust? Really?
Anyway, forget the confusion over the name and just try this out sometime. It’s fabulous. 🙂
1 tblspn olive oil
3 anchovy fillets
2 small garlic clove, chopped finely
Pinch of chilli flakes
1 red pepper, sliced
2 handfuls of cherry tomatoes, left whole but slit slightly with a sharp knife to let the juice out
1/2 tspn oregano (dried)
Handful of black olives
Heaped tablespoon of capers
Handful of parsley, chopped
- Melt the anchovies gently in the olive oil in a frying pan. Add the garlic and cook for another minute.
- Add the pepper, tomatoes, olives, capers, chilli and oregano to the pan. Cook over a medium heat for 15-20 minutes.
- Meanwhile, cook the spaghetti. Drain, reserving a little of the cooking water.
- Toss the pasta with the sauce and the fresh parsley. Taste for seasoning and serve.