Pasta puttanesca
Serves 2
A robustly-flavored pasta dish made
from a combination of classic Italian ingredients. We often add some
good-quality canned tuna to the sauce for extra protein.
3 tablespoons extra virgin olive
oil
1 onion — finely chopped
2 cloves garlic — finely chopped
4 anchovy fillets — chopped
1 small red chili — deseeded and finely chopped
2 teaspoons capers — rinsed and drained
8 pitted black olives — quartered
14 oz (400g) canned tomatoes — chopped
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh flat-leaf parsley
7 oz (200g) spaghetti
HEAT 2 tablespoons of the oil in a
frying pan over a medium heat and cook the onion for 6 minutes,
stirring occasionally. ADD the garlic and anchovies and cook for a
minute, stirring to break up the anchovies. ADD the chili, capers,
olives, tomatoes, salt and pepper, and bring to the boil. REDUCE the
heat to medium-low and simmer, uncovered, for 10 minutes, stirring
occasionally. WHILE the sauce is simmering, cook the pasta. DRAIN
the cooked pasta into a colander and put the sauce in the bottom of
the pot. TOP with the hot pasta, parsley and reserved tablespoon of
olive oil, and toss together gently to combine.
Variation: To make this meal more protein-packed you can add
a 6 oz (170g) can of tuna (drained and flaked) to the sauce at the
end of cooking to heat through.
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