Alex and Nick’s DAMN GOOD puttanesca

I work with Nick, and he sent me this a couple of years ago (argh. That long… sad).

I have finally made it.

I could not do it exactly as listed because of not having everything, so I improvised. Either way it’s DAMN GOOD.

Here is the before and after. Try it, try it!

——-

Original:

1/4 cup extra virgin olive oil
1 onion, finely sliced
2-3 large cloves garlic, finely chopped
1-2 small red chillis (we use the ones out of the tuna)
4 anchovy fillets
1tbsp tomato paste
400g tin tomatoes
2 tbsp capers
120g sliced Kalamata olives
2 tbsp chopped fresh Italian parsley
185g tin tuna with chilli in oil (we use “Sirena” brand, since it usually has enough whole chilli in it to use) Fresh lemon for juice 500g spaghetti or linguine

Heat the oil in a large heavy based fry pan (preferably big enough to take all the ingredients and the pasta at the end).
Add the onion and cook it for ~5-6 minutes or until translucent.
Add the garlic, chilli, and anchovies and cook for about a minute.
Stir through the tomato paste and cook for another minute.
Add the tomatoes, breaking them up, capers, and olives, reduce the heat and leave to simmer for ~10 minutes or until it’s thick enough.
When the sauce is almost ready, cook the pasta however you like it.
To finish the sauce, flake in the tuna and warm it through. Add the parsely and a really good squeeze of lemon juice. Drain the pasta and tip it all into the sauce and stir it to mix it through thoroughly.

The secrets are to use the full 1/4 cup of good extra virgin oil, and a real good squeeze of lemon juice at the end.

———

My version (pretty much using fresh tomato instead of tinned, but dried parsley)

1/4 cup extra virgin olive oil
1 onion, finely sliced
3 large cloves garlic, finely chopped
1/2 teaspoon of minced chilli from a jar
4 anchovy fillets, chopped
3 large Roma tomatoes, finely chopped
1 sachet tomato paste
2 tbsp capers
about a handful of roughly chopped Kalamata olives
about a teaspoon dried parsley
180g tin tuna in springwater
Fresh lemon for juice
500g spaghetti or linguine

Heat the oil in a large heavy based frypan.
Add the onion and cook it for ~5-6 minutes or until translucent.
Add the garlic, chilli, and anchovies and cook for about a minute.
Add the chopped Roma tomatoes, and cook for about 10 minutes.
Start cooking your pasta.
Add the tomato paste, capers, and olives, reduce the heat and leave to simmer for ~10 minutes or until it’s thick enough.
To finish the sauce, drain the tuna, flake it in the tuna and stir it through. Add the parsley and a really good squeeze of lemon juice. Let it cook for another minute or so.
Drain the pasta, tip it back into the pot, and tip all into the sauce in. Stir it to mix it through thoroughly.
Serve with an Italian red wine or a rosé.

(A Dominic Versace Rosé went REALLY well with it).

Leave a Comment

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Live Comment Preview

Comment by Somebody

Powered by WordPress 2.8    Rendered in 29 queries and 0.212 seconds.    CleanBreeze Theme