CEGS PASTA ALLA PUTTANESCA
I’ve become totally obsessed with this dish and it’s become my go-to pasta sauce for 2020! When I first heard about puttanesca, I wasn’t so keen on the ingredients. Nothing creamy? No mushrooms? Hmm…. it would take a lot to satisfy me with this meal. I came to the conclusion that it needed a bit of ‘something’ … in the form of BREAD. Okay, “bread AND pasta” I hear you cry! Ah – but it is a crumb, my friend. A breadCRUMB. Well, a few breadcrumbs, actually but you can pick out a healthy, grain-filled gluten free bread if you wish. Whatever you choose, make sure you don’t skip the breadcrumb step; it’s a game CHANGER and you’ll probably want to add it to all your pasta recipes!
Serves 2
Ingredients:
- 2 large chopped tomatoes
- 3-4 large cloves of garlic
- half a tin of tomato frito (a sweet, Spanish tomato-based puree)
- 3 tsp chopped capers
- 10 green olives (stuffed with anchovies if available)
- 1 slice of bread (I use ciabatta)
- 3 tbsp olive oil
- half tsp chilli flakes
- salt and pepper
- a small handful of dried or fresh parsley
- spaghetti (use brown / GF if preferred)
Method
- Finely slice garlic
- Heat olive oil in a large frying pan and fry the garlic slices for 3-4 mins on high
- Drain the garlic and set the slices aside
- Break the bread into tiny pieces, including the crust (don’t use a chopper for this, it will crush them too small)
- Add the breadcrumbs to the hot oil infused with garlic and fry until crispy
- Remove breadcrumbs, drain and set aside
- Add chilli flakes to the pan, add more oil and throw in the chopped tomatoes, tomato frito, capers and olives
- Lower the heat to a simmer and let it cook while you prepare the spaghetti
- Add a little pasta water to the sauce before draining the spaghetti
- Mix it all together
- Serve with the crispy garlic flakes and breadcrumbs on top (DELICIOUS) and a sprinkle of parsley for good measure
. . . Heal the World
