Читать книгу The Hungerpots Cookbook - Bethie Hungerford - Страница 14

Pasta Puttanesca

This dish may have a very suggestive name in Italian (look it up!) but its pungent, salty flavours make it an absolute classic. Serve with red pepper flakes for an extra kick!

MAIN INGREDIENTS

1 litre (34fl oz) water (or use stock and leave out the stock cubes)

400g (14oz) spaghetti, broken in half

1 aubergine, chopped

200g (7oz) colourful cherry tomatoes, halved

2 tablespoons tomato purée

4 garlic cloves, minced

2 teaspoons dried oregano

2 tablespoons olive oil

2 anchovy fillets, minced

1½ stock cubes

50g (2oz) capers

75g (2½oz) pitted kalamata olives

salt and pepper, to taste

OPTIONAL GARNISHES

Parmesan cheese, fresh parsley, red pepper flakes

1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.

2 Cook until the pasta is al dente and most of the liquid is absorbed (approximately 15 minutes after boiling). Garnish and serve.