I am such a pasta junkie, but i've never been a fan of olives and capers until about a year back. now, i'm hooked to the piquant taste of those lovely gems.
Being a south east asian, i have a palate for robust, strong flavours; and what would please a pasta junkie more than the decadently aromatic pasta puttanesca. The basic recipe is below, i do add in fresh or dried herbs according to my fancy of the day, or maybe throw in some onions, or dress it up with grilled prawns, or end it up with a sprinkle of good parmesan. On most days though, when i have a deep yearning for a simple, satisfying dish, this basic recipe does the trick every time
Ingredients
olive oil, 2 swirls
4 cloves garlic, skinned and roughly chopped
1 can whole tomatoes (preferably those in tomato juice)
a handful kalamata olives, roughly chopped
1 heaped tbsp capers
1 tin flat anchovies, drained
dry chilli flakes, omit for a non spicy version
dried pasta cooked al dente, use long pasta like spaghetti or liguine, etc. i use spaghetti every time.
Method
swirl the olive oil in a wide, deep pan over a medium flame, add the garlic and stir fry for a couple of minutes. add the tomatoes, juice and all and use the spatula to break or mash up the whole tomatoes.
add anchovies, chilli flakes, olives and capers. mix to incorporate. turn down to flame and let simmer for 10 minutes. throw in the cooked pasta, mix, and enjoy!
No comments:
Post a Comment