Puttanesca Pasta
by Mmule Setati
from Feed my Tribe
This exquisite linguine dish, infused with garlic, anchovies, and a blend of tomatoes, exudes Mediterranean charm. This recipe serves two, making it the perfect date-night dinner.
Introduction
“This dish reminds me of travelling to the Italian island of Capri, in the Bay of Naples. In my mind, I thought we would find an array of restaurants there with mind-blowing pasta. To my surprise, the food was… well, let’s settle for ‘interesting’. Back home, I spent days thinking of the perfect pasta recipe befitting of such a beautiful island. I hope you like the result.”
Ingredients
|
½ × 500g packet |
uncooked linguine |
|
2 tsp |
olive oil |
|
2 cloves |
garlic, thinly sliced |
|
4 |
anchovies (optional) |
|
1 cup |
fresh baby tomatoes, halved |
|
150g |
sundried tomatoes |
|
50ml |
dry white wine |
|
2 |
red chillies, chopped |
|
1 Tbsp |
capers, chopped |
|
a handful |
chopped fresh flat-leaf parsley |
|
to taste |
freshly ground black pepper |
|
1 tsp |
olive oil |
|
|
lemon wedges for serving |
|
|
grated parmesan (optional), for serving |
Method
Cook the pasta according to the packet instructions. Drain, reserving 1 cup of the pasta water.
Heat the 2 teaspoons of olive oil in a large pan, then add the garlic and fry for 1 minute (do not let it burn). Add the anchovies (if using) and cook until fragrant.
Add the baby tomatoes, sundried tomatoes, white wine, and 4 teaspoons of the reserved pasta water and allow to simmer for 10 minutes. Add the cooked pasta, chillies, capers and fresh parsley. Season with freshly ground pepper.
Drizzle over the 1 teaspoon of olive oil and a squeeze of lemon juice. Sprinkle with parmesan, if using, and serve with lemon wedges on the side.