Friday night. Its the end of a hard week and we are all tired. (Highlight: Kalai bought me a great scarf today!)
The weekend is already cram packed with activity. Roger is doing a funeral celebrancy course, we are continuing to prepare the house for sale. We need something nourishing, easy to prepare that might leave us left overs for lunch.
Putanesca of course, but with a twist. We cannot resist adding a few extra ingredients just to give life a zing when you need an lift. Putenesca is essentially well combined, barring the small quantity of anchovy and parmesan.
Yup, sorry the addition of the anchovy means that it is not strictly speaking vegetarian!
The bulk of it is carbo, with just a little protein. We go by the rule that the meal needs to be 90/10 either carbo or protein and if that is the case, you can get away with the usual bloating requiring undoing of zips and tearing off of bras!
Serves 4, 15 minutes preparation
1 leek–sliced (part of the extra zing)
4 cloves of organic garlic – crushed
1 hot red chilli – finely sliced
80gm (2oz) anchovies – mashed
3/4 cup Kalamata olives – chopped
2 tablespoons capers – crushed
3 large tomatoes – chopped or one tin crushed tomatoes
1 tablespoon tomato paste
Cherry tomatoes – roasted (extra zing)
Spaghetti for 4.
1 large handful of chopped Italian parsley
Grated parmesan cheese
1. Lightly fry leeks, garlic and chilli in olive oil until translucent
2. Add mashed anchovies
3. Add freshly chopped tomatoes or tin of crushed tomatoes, olives, capers and tomato paste
4. Bring to boil and reduce to medium heat for 15 – 20 minutes until flavours are infused
5. At the same time, boil a pot of water, add a splash of oil and a little salt.
6. When boiled add spaghetti and cook for 10 minutes until pasta is al dente (soft but not slushy!)
7. Add chopped parsley to sauce 5 minutes before serving
8. Grate lots of parmesan cheese to sprinkle over pasta and sauce when served.
9. Top with a few lovely succulent roasted cherry tomatoes.