Spaghetti Puttanesca

You can have this deliciously tasty and satisfying meal on the table in 30 minutes start to finish. It's always a crowd pleaser.

Spaghetti Puttanesca

2 tbsp Olive oil

1 medium Brown onion sliced thinly

2 lg cloves of Garlic minced

1 small birds eye chilli sliced (optional)

150g pitted Kalamata olives

6 very ripe Tomatoes chopped roughly

1 handful of fresh Basil

1 handful of fresh Parsley

1/2 packet of Durum semolina Spaghetti

Put a large pot of salty water on to boil over a high heat. When the water is boiling rapidly drop in half the packet of spaghetti and stir gently for a minute or so. Cook the pasta according to the manufacturers specification (usually between 8-12 minutes).

Warm a large saute pan over a medium heat. Add the olive oil, then the sliced onions, garlic and chilli. Allow to soften without colour for about 5 minutes, season with salt. When the onions are soft, add the olives and tomatoes and a little of the water from the pasta pot (about one ladle ful). This will deglaze the pan, create some steam and some sauce which will help everything cook down quickly. Allow to cook for about 10 minutes, taste and adjust the seasoning. I only season with salt because the chilli takes care of the heat element. When the sauce is thick and soupy (about 15-20 minutes) the pasta should be cooked now, strain and add to the sauce toss quickly and serve immediately. Sprinkle with more herbs and some vegan cashew parmesan. Its a quick, simple, slice of heaven.

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