Spaghetti Puttanesca
The debut dish I just had to cook, of course, is spaghetti! And what better way to start than with a classic Spaghetti Puttanesca! My inspiration came from a delightful plate of this spaghetti I had at Padella restaurant in London. It left such an impression on me that I simply had to recreate it!
Spaghetti Puttanesca originates from Naples, Italy. What I appreciate most about this dish is its beautiful simplicity. Plus, it doesn't require a long list of ingredients! For my version, I opted for some higher-quality ingredients, but you can easily find suitable alternatives at your local supermarket.
To make this dish extra special, I visited a local Italian shop (Vallebona), which sources the finest artisanal goods from Italy. This is where I purchased Datterini tomatoes and the spaghetti pasta. While the traditional recipe calls for San Marzano tomatoes, I decided to go for the alternative, and it did not disappoint!
This dish includes anchovies. For those wary of their strong flavour, fear not! They melt into the sauce, leaving a salty umami taste without any fishiness. I highly recommend not skipping this step; it's what gives the Puttanesca sauce its unique flavour! (As well as the capers and Kalamata olives, of course)
Before we dive into the recipe, I wanted to mention that this recipe can be adjusted to suit your tastes. Cooking, for me, is a creative process, and I hope you approach it this way too. If you prefer a little less or more spice, adjust the amount of chili. If you desire more saltiness, add extra anchovies or salt. Feel free to play around with the flavours, or stick to the exact amounts—I hope you enjoy it!
Letty Spaghetti x
RECIPE
Serves: 2
Preparation time: 30 mins
INGREDIENTS:
3 tbsp Extra Virgin Olive Oil
4 Anchovies (in oil)
2 tbsp Capers (in brine)
400g Canned tomatoes (Datterini)
3 Garlic Cloves
Handful of Fresh Parsley
250g Spaghetti Pasta
80g Kalamata Olives
1 tsp Chilli Flakes
Salt (for the pasta water and seasoning your sauce)
METHOD:
Start by peeling and finely slicing the garlic, cutting the olives in half, and finely chopping the parsley, preparing them all for later.
Bring a large pan of water to a boil, adding salt (this is for cooking your pasta).
To begin making the Puttanesca sauce, add 3 tbsp of Extra Virgin Olive oil to a pan over medium heat. Once it’s hot, add the garlic and cook for 1-2 minutes, stirring regularly to prevent burning.
Add the anchovies to the pan and allow them to cook for around 2 minutes, or until they have completely melted into the oil.
Then, add 400g of Datterini canned tomatoes. Squish them down and leave to simmer.
While the sauce is simmering, cook your spaghetti pasta by adding it to the boiling water and cooking for 8-10 minutes or until al dente.
Back to your Puttanesca sauce, once the tomatoes resemble more of a sauce, add in the capers, olives, chili flakes, and salt to taste. Stir and continue simmering.
Once your spaghetti pasta is cooked al dente, transfer it into the pan with your sauce, along with a splash of the pasta water. Give it a good stir, combining the pasta and sauce together.
The final ingredient to go into your pasta is the freshly chopped parsley (saving some for decoration). Give it another stir, and your pasta is ready to serve.
Plate your pasta and sprinkle the remaining chopped fresh parsley on top. Enjoy!
