Pasta Puttanesca. Ah, the joys of another store-cupboard dinner. At the moment, my fridge is decidedly dodgy, and seeing as it can’t quite make its mind up as to whether it wants to be hot or cold, it seems safest to avoid eating anything too perishable until the engineer’s been round. This isn’t necessarily a bad thing – I’m learning to be resourceful (read: I’m desperately avoiding too many takeaways), and it’s encouraging me to revisit staples of my student days, when I shared a fridge with 5 other people. Unsurprisingly, the drawer under my bed became my main food storage point.
Most of my meals therefore currently involve variations on pasta and tomatoes, this one being a recently revisited favourite. Possibly due to the name’s translation of tart's spaghetti, if I’m honest.
4 anchovy fillets in oil.
Large onion, finely chopped.
Medium red chilli, finely chopped.
400g tin of chopped tomatoes.
Pinch sugar.
Ground black pepper.
About 10 olives, de-stoned and quartered.
Tablespoon of capers.
Teaspoon of olive oil.
2 cloves garlic, finely diced
Fry the onions in the olive oil along with the garlic and chilli until softened. Add in the tin of tomatoes and a pinch of sugar, and allow the juices to reduce down slightly. Mix in the olives and capers, mixing through. Finally, add in the anchovies, breaking them into smaller pieces with the back of the wooden spoon while mixing through.
Serve with freshly ground pepper on al dente pasta.
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