I'm learning to cook Italian. I love how food and family are such an important part of the Italian culture. Plus, the cuisine is incredible, lets be honest. Slow roasted tomato sauces, parmigiano. Amen!
I started off with a bang with spaghetti puttanesca. I have used Jaimie Oliver's recipe here. I will include the link below. Jaimie has spent a lot of time cooking in Italy, so I trust him to throw out a great version of the traditional dish. I also love rustic, thrown-together food and Jaimie does this best. No muss, no fuss. Plus, I may have just a little crush. I know, I know, but a man that can cook?! Delish.
There are a few reasons why I love this dish. 1) Most of the key ingredients come in jars, so you can keep them on hand for a surprise guest, and wow them. 2) It is super quick and super easy. 3) It has opened my eyes to the wonderful world of anchovies. 5) It's relatively cheap to make and provides a generous serving. 6) You can make it gluten free. 7) It tastes like a song in your mouth.
I know a lot of people are put off by anchovies. They are gross to look at and they smell. But in this dish, they are fried up with the garlic and chilli and they add such an amazing depth to the pasta sauce. If you are really put-off, halve the recipe amount, but don't leave them out! They make it, trust me.
Jaimie says, get the best pasta you can afford and I vouch for this. Don't let your sauce down by carrying it on a sticky, cheap spaghetti. However, gluten free spaghettis are pretty good these days. So don't let your gluten intolerance hold you back either. See his recipe below.
Ingredients
1 pound (455 grams) dried spaghetti, the best you can get2 cloves garlic, finely chopped
1 handful capers, soaked in water and drained
2 handfuls big black olives, pitted
12 anchovy fillets, roughly chopped
3 small dried red chiles, crumbled
1 tablespoon dried oregano
Extra-virgin olive oil
2 (14 ounce/400gram) cans tomatoes, drained and chopped
1 good handful fresh basil
Salt and freshly ground black pepper
Directions
Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.FYI- I just used powered chilli I had in the cupboard - not to be confused with curry power! As long as you fry it up with the garlic etc, before putting your tomatoes in, it gives the dish a lovely flavor. Again, halve the amount if you don't like things to have too much of a kick. I put about a teaspoon in, as I don't like my pastas too hot. If you can afford it, the real basil, rather than dried, takes it to the next level.
Serve with a little Parmesan if you wish, but if you are watching your weight, it is tasty enough without it and you don't need the added olive oil on top. Also, half of the portion size below should be plenty. Buon appetito!
See original recipe HERE.
Photos taken of my own food on a Lumix DMC-G3
