Puttanesca Pasta
The combination of lemon and fresh parsley in this dish creates a voluptuous pasta and the saltiness of the capers in brine will remind you of the sea. This flexible favourite of ours is great for when you're low on fresh ingredients. It can be served with a side salad or makes a great quick meal on it's own. For the full written recipe, you can find it in the BOSH! Cookbook.
Serves
Ingredients
For the recipe
<item-todo-done>2 small red chillis - fresh or diced<item-todo-done><item-todo-done>20g flat leaf parsley<item-todo-done><item-todo-done>10 Kalamata olives<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>1 tbsp capers - plus 1 tbsp of brine from the jar<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done>½ tsp salt - plus a little extra<item-todo-done><item-todo-done>700g Passata<item-todo-done><item-todo-done>220g tenderstem broccoli<item-todo-done><item-todo-done>500g spaghetti<item-todo-done><item-todo-done> Juice of 1 lemon<item-todo-done>
Before you start
Large saucepan on a medium-high heat | Large saucepan of boiling salted water on a high heat
Rip the stems from the chillies
- Cut them in half lengthways and remove the seeds if you prefer a milder sauce, and finely chop
- Separate the parsley stalks and finely chop, reserving the leaves for later
- Stone and roughly chop the olives
Peel 2 of the garlic cloves
- Pour 2 tablespoons of the oil into the empty saucepan, crush in the garlic and add the chillies, parsley stalks, olives and capers and stir for 2–3 minutes
- Add the 1⁄2 teaspoon salt and 1 tablespoon of the salty brine water from the jar of capers
- Leave to cook for a minute, then add the passata
- Taste and season with salt if necessary
- Turn the heat to medium and leave to simmer while you move on to the next step
Cook the spaghetti
- Add the spaghetti to the pan of boiling water along with the remaining 2 garlic cloves
- Cook until al dente, following the instructions on the packet
Meanwhile, prepare the broccoli
- Carefully slice the broccoli stems from top to bottom, creating thin strips
- Add these to the spaghetti pan for the last 30 seconds of cooking time to quickly soften
- Drain the pasta and broccoli in a colander and return them to the pan
- Pour over the sauce
Roughly chop the parsley leaves and add them to the pan
- Pour over the remaining 2 tablespoons of oil and squeeze over the juice of a whole lemon, catching any pips in your other hand
- Mix everything together and serve immediately