I discovered Puttanesca by accident when reading one of the many memoirs I have read that involve travel and cooking, 2 out of the 3 of my favourite things. I'm pretty sure it was in "See Naples and Die", by Aussie Penelope Green. In Italian, Puttanesca loosely translates as 'Whores' spaghetti'. It was named after the whores of Naples, Italy. Yes, perhaps it is ironic that I am making it, I can already hear you thinking..It is a dish that can pretty much be thrown together from pantry staples and costs little to nothing to make, but is a complete taste explosion, a blend of salty, spicy and tangy. The first time you make it, you will be blown away by the flavours that can be achieved from such little effort, and your guests will be super impressed and think you are some kind of culinary genius! Anyways, without any further ado, here it is, my take on a Spaghetti alla Puttanesca.
Serves 4
Ingredients
3 cloves garlic, roughly chopped
1 400g tin diced tomatoes
1 small tin anchovies in olive oil (about 10 anchovies)
2/3 cup capers, drained
2/3 cup sliced olives, any kind
1 brown onion (optional for non FODMAPs)
1 tsp balsamic or red wine vinegar
1 tsp sugar
250g spaghetti (I use GF)
Fresh Herbs and Parmesan to serve
Method
1. Open the anchovies and pour a little of the oil into a small saucepan on medium heat. Add the garlic and fry until golden.
2. Chop the anchovies roughly and add to the pan, keeping the rest of the oil for later.
3. Add the olives and capers and fry for 2 minutes before adding the tomatoes. Keep the tin for later, and don't rinse it out!
4. Bring to the boil, turn it down to low and put the lid on. Simmer 20 minutes.
5. While your sauce is simmering you have time to cook your pasta.
6. Bring a large pot of water to the boil, add the remaining anchovy oil and a good pinch of salt.
7. Add spaghetti or fettuccine (I use GF spaghetti) and cook until almosg al dente) as soon as the pasta is ready and not a minute too late, take it off the heat and drain. Take the sauce of the heat and chuck it in with the pasta and give it a really good stir. If it gets a bit gluggy, grab the tomato tin you saved put a bit of water in there, swirl it around to get all the left over tomato off the edges and add it to the pasta to loosen it up a bit.
8. Serve with herbs and Parmesan (and a yummy red wine like a pinot noir!)
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