Supplied by Zoe Wright
The Shy Wren
As far as carby, salty, comforting food goes this hits the spot every time. Pair with a glass or two of Springs road 2017 Shiraz, curl up in front of a fire with a good book and you have yourself a perfect evening.
Zoe says " I love this recipe firstly because of the taste but secondly due to the orgin and story . There are a few floating around but the most common is that the first puttanesca was made with anything the neapolitan prostitutes could find in their pantry, affordable and quick to make between clients - hence the name of the pasta "Puttanesca" slang for prostitutes in Italy.
I love that there are no real rules or measurements. Its all about creating the dish to your own taste. Garlic and and anchovies are the champions of this dish so these are always doubled if not tripled!"
Ingredients
- 350 g (3/4 pound) of spaghetti
- 400 g (14 oz) of ripe red peeled diced tomatoes fresh or canned
- 1 - 5 cloves of garlic (to taste)
- 5-10 fillets of anchovies in oil (to taste)
- 150 g (5 0z) of Kangaroo Island Kalamatta olives, whole or pitted.
- 3 tablespoons of salted capers
- 1 handful of fresh parsley
- 1 red chili pepper, fresh or dried or both
- sea salt and black pepper
- Kangraroo Island olive oil
Method
- Heat oil in pan and add finely chopped garlic, chilli and anchovies, cook on medium for 5 min.
- Stir in the tomato, olives and capers and simmer for 10-15 minutes.
- Meanwhile cook spaghetti in a large pan of boiling salted water.
- Drain the pasta and toss through with the sauce and chopped parsley.
- Salt and pepper to taste.
- A good quality pecorino or parmesan shaved over the top is also optional.
