Puttanesca

Fresh

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Puttanesca

Aaaah. A puttanesca recipe to transport you to Italy. But no, not the quiet little village you were envisaging. Think bustling street cafe. Nigella saucily calls her Puttanesca recipe “Slut’s Spaghetti” (puttana in Italian means whore) but we could never be that suggestive!

Ingredients:

1/3 Cup Olive Oil

1 Garlic clove, peeled and lightly crushed

1/4 tsp Chilli flakes

3 Anchovy fillets

750ml Tomato Passata (1 bottle Sean Connolly Curious Croppers)

3/4 Cup Black olives, pitted and roughly chopped

3 Tbsp Capers, rinsed and roughly chopped

500g Spaghetti pasta

1/4 Cup Italian parsley, chopped

1/4 Cup Shaved Parmesan

Method:

In a large frypan over a low to medium heat, heat the olive oil, then gently fry the crushed garlic, chilli and anchovies. As this cooks, mash the anchovy fillets with a wooden spoon so they mall apart completely.

Add the tomato passata, olives and capers. Cook over a low heat for 20 minutes.

In a saucepan, cook the pasta until al dente (with a bite). Drain and add the cooked pasta to the frypan with the sauce, tossing and heating gently for a few minutes.

Serve your puttanesca in a large bowl, sprinkled with the parsley and parmesan.

Serves 4

Extra tips:

- Passata is a basically a thick tomato paste but this can be exchanged here for two cans of chopped or crushed tomatoes.

- Serve with a crusty rustic bread to mop up the sexy sauce!

- Bucatini can be used as the pasta, instead of the spaghetti. This is just a thicker pasta with a hole through the middle.

- Instead of creating this recipe yourself, make a booking at the new Sean Connolly restaurant Gusto at The Grand in Auckland. This is Gusto’s Spaghetti alla Puttanesca recipe.
Gusto at the Grand, 90 Federal Street, Auckland, New Zealand: Reservations 09 363 7030; www.gustoatthegrand.co.nz email: info@gustoatthegrand.co.nz

 
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