Spaghetti Puttanesca with Parsley, Cherry Tomatoes and Parmigiano Reggiano
The speed at which this classic Italian dish can be prepared and cooked makes it a perfect Valentine’s Day dinner at home, as the last thing you want to be doing is slaving away in the kitchen for hours when you can be enjoying a glass of wine together! Although, if you did feel the desire to spend more time on it, you could always try your hand at making some fresh pasta. This recipe is gorgeous as it is, but is also delicious with a tuna steak broken up and tossed through it, or for extra indulgence you can add some organic minced beef to the pan at the end of step
Serves 2-3
Ingredients
4 tbsp extra virgin olive oil
1 red onion, finely chopped
2 large garlic cloves, crushed
4 anchovy fillets, finely chopped
pinch chilli flakes or red pepper flakes (optional)
1 tsp dried parsley
1 tsp dried oregano
225g can good quality whole peeled tomatoes from can (eg San Marzano)
60g pitted black olives, roughly chopped
2 tbsp capers, drained
225g dried spaghetti (eg wholewheat, brown rice, buckwheat etc)
8 fresh cherry tomatoes
small handful fresh parsley leaves, finely chopped
30g freshly grated Parmigiano Reggiano
Method
1. In a large non-stick pan, heat the oil over a medium-low heat, then add the red onion and cook for 5 mins until turning soft and translucent. Add the garlic, anchovies, chilli/red pepper flakes and dried herbs and cook for a further 5 minutes being careful not to burn the garlic.
2. Add the canned tomatoes, olives and capers, stir well and bring to a gentle simmer.
3. Cook uncovered, for 15-20 minutes, and taste for salt and pepper, adding accordingly.
4. Meanwhile, bring a large pan of salted water to the boil and cook chosen spaghetti according to the packet instructions (or a little bit less for al dente.
5. Drain and toss through the sauce with the parsley, fresh cherry tomatoes and a little grated parmesan.
6. Serve immediately with more grated cheese and fresh parsley.
