Spaghetti Alla Puttanesca

A quick, easy and delicious Italian dish which offers up quite an unusual flavour combination; tangy, a bit salty with a subtle warm peppery finish due to the use of fresh parsley…

A quick, easy and delicious Italian dish which offers up quite an unusual flavour combination; tangy, a bit salty with a subtle warm peppery finish due to the use of fresh parsley… There is a quite a lot of controversy on the internet about spaghetti alla puttanesca; fresh tomatoes versus tin ones; parsley versus basil; onions versus garlic; chilies or no chilies… Well at least most people tend to agree that the main and never changing ingredients should be olives and capers… the rest is optional… sort of…

My recipe is inspired by Italian Tomato Spaghetti by Bertolli. We made, as is our tendency, some changes to suit our refined palette and added some optional parmesan cheese (well according to Mark you simply can’t have a spaghetti dish with no cheese… I am sure most Italians (he isn’t Italian btw) would disagree but hey ho…).

If capers and anchovies aren’t to your liking, you might want to check out some of the other delicious Italian recipes on the Bertolli website, or you might, as I hope for, just give this one a try 🙂

The recipe will serve four adults and it can be on your plate in less than 30 minutes.

A quick, easy and delicious Italian dish which offers up quite an unusual flavour combination; tangy, a bit salty with a subtle warm peppery finish due to the use of fresh parsley…

Ingredients:

  • 400g fresh spaghetti
  • 500g fresh cherry tomatoes
  • 75g black olives; de-stoned
  • 50g Bertolli with butter
  • 50g fresh anchovies in olive oil; chopped
  • 2-4 cloves garlic; finely sliced
  • 2tbsp capers
  • 2tbsp tomato puree
  • Handful of fresh parsley; chopped (for serving)
  • Handful of fresh grated parmesan cheese (optional for serving)

Method:

Half each cherry tomato.

Roughly chop half of the olives.

In a heavy bottom large frying pan melt the Bertolli, and add the anchovies and garlic and sauté until soft, which should take you about 2 to 3 minutes.

Add the capers, olives (both chopped and whole), cherry tomatoes and tomato puree, stir well then cover with lid and simmer for 15-20 minutes.

Use this time to chop the fresh parsley and grate some parmesan cheese if like Mark, you can’t have an Italian dish without it.

Cook spaghetti as per the pack instructions; if you are using fresh it should only take 2 or 3 minutes in simmering salted water. Drain it well and add into your sauce. Ideally you want your pasta al dente and definitely not overdone.

Make sure the spaghetti is well coated, then serve sprinkled with fresh parsley and that optional parmesan cheese.

Enjoy!

A quick, easy and delicious Italian dish which offers up quite an unusual flavour combination; tangy, a bit salty with a subtle warm peppery finish due to the use of fresh parsley…

Have you ever tried spaghetti alla puttanesca?

What do you personally think about this flavour combination?

*Recipe commisioned by Bertolli.

What’s Cooking – Spaghetti with Eggs and Sausage

Out take on Spaghetti with Eggs and Sausage
Out take on Spaghetti with Eggs and Sausage

This recipe is our twist on the famous Spaghetti with Eggs and Bacon. We had a lovely Italian sausage and it seemed like the perfect dish to put it in.

So, let’s start with your ingredients list:

  • 300g good quality sausage – we used Lucanica with Chilli from Delicatezza
  • 400g spaghetti (fresh is best)
  • 3 eggs (free range of course)
  • 75g Parmesan cheese, grated
  • 2 tbsp olive oil
  • 2 gloves of garlic, squashed slightly
  • Salt and pepper to taste

IngredientsAnd now step by step instructions on how to make it 🙂

Take a large saucepan, fill it with water and bring it to boil – this is where your spaghetti will be cooked, once the water is boiling. Add some salt and a splash of olive oil, the salt to enhance the flavour of the spaghetti and the olive oil to stop it clumping together.

Preparing your sausages

Prepare your sausages by cutting them into a 1cm cube sized shapes, or thick slices if you prefer would work I guess, depending on the original shape and size of your sausage.

Cooking your sausages

In a frying pan heat the olive oil and start frying your sausages and add the garlic, fry nice and slowly, until they have a healthy brown glow. Remove and discard the garlic. Keep your sausages on a very low heat until you are ready for them.

Spaghetti

By this time your water should be boiling away nicely, so it is time to start cooking your spaghetti. Pop the spaghetti in and let it soften and bend and slip into the water itself, don’t be standing there pushing it if you’re using dried spaghetti, the fresh stuff is already bendy so just pop it in.

While your pasta is cooking it is time to mix all other ingredients.

Mixing up all other ingredients

Warm a large mixing bowl and break the eggs into it. Beat them slightly. Add in the Parmesan cheese and stir it in. Add salt and pepper. Stir till you have porridge like consistency.

Mixing pasta with eggs

As soon as your pasta is done, drain it quickly and add your egg mix into it (do not worry about uncooked eggs, heat from your spaghetti will cook them for you). Toss the contents of your bowl until the egg mixture has covered all the spaghetti evenly.

Final stepsTime to serve

Add your sausage and again toss until evenly distributed and you are done!

Serve with some salad leaves drizzled with your favourite dressing and maybe some chewy garlic doughballs. Enjoy!

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