I first made puttanesca after studying the recipe in a Nigella e-book. Her introduction was so enthralling that I made it the very subsequent day. The sauce historically makes use of store-cupboard gadgets, so my twist with new-season broad beans and recent tomatoes provides an nearly blasphemous aspect to the combination. However the substances come collectively superbly on this easy and completely scrumptious midweek repair.
Broad bean puttanesca
You need to use frozen broad beans as a substitute of recent – both means, it's value double podding them, you probably have the time.
Prep 20 min
Cook dinner 20 min
Serves 4
3 tbsp olive oil
1 giant white onion, peeled and finely sliced
A pinch of salt
3 garlic cloves, peeled and finely chopped
1-2 tsp dried chilli flakes, to style
6 tinned anchovy fillets, drained and chopped
350g cherry tomatoes, halved
75g pitted black olives, stoned and halved
75g capers, drained
400g broad beans, podded (or peas)
300g dried spaghetti
1 small handful chopped parsley
Freshly grated parmesan, to serve
Warmth the oil over a medium warmth in a big pan. Add the onion, season with salt and saute for about seven to eight minutes, till smooth. Add the garlic, chilli flakes and anchovies, and cook dinner for a number of extra minutes when you break up the anchovies with the again of a picket spoon. Add the tomatoes, olives and capers, and let the combination simmer away gently.
In the meantime, put a big pan of salted water on to boil for the pasta. Blanch the broad beans (or peas) on this water for a couple of minutes, then raise them out with a slotted spoon and switch to a small bowl. Now add the pasta to the water pan and cook dinner till al dente, which must be one to 2 minutes lower than the packet directions let you know. Whereas it’s cooking, take away the outer skins from the beans, then tip the beans into the tomato sauce. As soon as the pasta is cooked, drain and reserve half a cup of the cooking water.
Add the pasta and a lot of the chopped parsley to the sauce, stir for a minute, then loosen with a number of the cooking water because the pasta soaks up the liquid from the sauce. Divide the pasta between 4 bowls, prime every portion with a bit of extra parsley and serve with grated parmesan.
The straightforward flex
For a vegan model, omit the anchovies from the sauce and scatter the completed dish with olive oil-toasted garlicky breadcrumbs rather than the parmesan.
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