There is NOTHING I love more than a decent plate of pasta, and having lived in Italy for three years… I’m still not an Italian chef.
This is my slightly Anglicised version of a delightful dish called puttanesca. Puttanesca is a super simple tomato-based sauce that can be pulled together so quickly it’s a perfect week-night supper, AND therefore you should definitely be cooking it on World Pasta Day on 25th October. Give it a go, and let me know how it turns out for you!
I’m about to do one of those food-blog things I always laugh at, but now I’m on the other side I’m feeling the urge to do it…
So, I’m gonna indulge myself, after I give you the recipe.
Ingredients
- Olives
- Garlic
- Olive oil (extra virgin if you’re feeling fancy)
- A tin of tuna (or capers, if you prefer)
- A tin of chopped tomatoes
- Fresh basil
- Chilli – you could totally use dried chilli flakes too
- Onions
- Linguine, or spaghetti
You’ll notice I’m not giving quantities – that’s cos I don’t know how many people you’re cooking for, plus I’m a bit of a free-and-easy cook! I normally work on about 150g of pasta for two people, a decent jar of olives (more if you like them), an onion and two garlic cloves because I love it.
Method:
Because this cooks so quickly, I’d recommend prepping everything up in advance.
- Dice the onions and garlic and put aside.
- Chop up the olives and the chilli (don’t chop chilli flakes).
- Get a pan of salted water boiling, ready for the pasta.
And now, you’re ready. I love nothing more than the smell of garlic and onion frying together, so that’s where I always start!
- Gently fry onions and garlic in a glug of olive oil – don’t let it catch. Cook for a few minutes.
- Chuck the linguine into the pot – you want this to cook until it’s al dente.
- Add in the tinned tomatoes, olives, chillies and tuna. Cook this over a high heat for a few minutes, stirring all the while.
- Season to taste – I like to add a little salt and pepper here, but be careful not to oversalt it!
- Once it’s cooked, drain the pasta, then add it into the sauce. Stir it through and then serve it with fresh basil on the top.
I first made this with my sister on a boiling hot summer night when she came down to visit me in Naples. I’d never tried it before, and although it was already about 34 degrees, we decided to try cooking it together. Paired with a cold glass of white wine, it’s the ultimate easy dinner and it always makes me think of her.
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