Pasta alla Puttanesca…….

By Simon  , , ,   

February 5, 2014

It's one of those days....... do you have them ? The days when you just want to hang out in your pyjamas or your day is so full and you need that quick, tasty fix? Pasta alla puttanesca, roughly translated , slutten pasta. Nigella names it Slut's spaghetti - so give yourself a break now and then, there's always perfection, even in the imperfection. Let your creative culinary talents go wild and enjoy your store cupboard... the clues in the name !!!!!! One of my wife Sue's favourites. It's ultra quick, easy to make and tastes divine! One of those dishes that needs little forward planning just simple store cupboard ingredients. Check out store cupboard in Heart Essentials

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 Generous


6 Medium Anchovy fillets in olive oil

2 Cloves Garlic

2 tbsp Red jalapeño peppers

500 Grams Pasta

2 Large Cans chopped tomatoes

1 Handful Pitted black olives

2 Heaped tbsp Capers

1 Scattering Freshly milled black pepper

1 Handful Fresh parsley

1 Medium Crusty Loaf

2 Heaped tbsp Butter

2-3 Cloves Garlic

1 Handful Fresh parsley


Bring to the boil a large pan of water, today we used Kangen water info below, it really gives the pasta a beautiful silky texture.

Cut slices into the bread, just over 2/3 rd of the way.  Mix together, butter, garlic, parsley, season and spread into the cuts.  Bake for 10 mins in a pre heated oven 180c until butter is melted and bread is golden.

Finely chop the anchovies and add with all the oil to a shallow frying pan, cook gently for 3 mins, pressing them with a wooden spoon until they start to melt - I love the aroma from the gently melting morsels.  Add the garlic and jalapeños stirring for a minute, at this stage salt the pasta water and put your chosen pasta on to cook. Back to the sauce - add the tomatoes, olives and capers and let it blip away for 10 mins, until the sauce starts to thicken.  Once your pasta is cooked, drain reserving a ladle of the cooking water, add the pasta to your sauce, mixi it all up and add, if required, a touch of the reserved water.  Scatter with chopped parsley and serve immediately........ Enjoy!


Kangen water


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