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Putanesca with a twist

vegetables waiting to be chopped

Some of the ingredients for Putenesca with a twist

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!

Ingredients
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

Method
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.

Green chilli vegetarian pasta ala Kalai

You can eat pasta, but for it to be well combined so it doesn’t bloat you, it has to be vegetarian pasta. We have come up with some awesome, quick to make pastas. Try this green chilli pasta for a delicious and filling meal, which is still light and doesn’t sit heavily in your stomach.

Ingredients Serves 3-4
4 cloves garlic -crushed
1 onion – finely chopped
1 long green chilli – finally sliced
2 zucchinis – sliced and diced
I bunch Italian (flat leaf) parsley – chopped
3 handfuls snow or snap peas – chopped
4 handfuls spinach leaves (optional)
2 tablespoons black olives – no pips chopped
I small head broccoli – cut in to small heads
3 tablespoons of crumbled fetta
1 packet fine fettucini
Grated parmesan

Method
Cook a bit more than half the fettucini in a pot of salted water with a little olive oil (about 20-25 minutes)
At the same, time lightly fry garlic, chilli and onions in a little olive oil until transparent in a heavy bottomed pot.
Add zucchini, broccoli and stir fry until zucchini is transparent.
Add the olives.
Add snow peas and spinach leaves (if used) and stir fry for a few minutes only.
The snow peas should be crisp and the spinach leaves just wilted.
Add crumbled fetta and parsley and mix thoroughly while still hot.

Add the drained and lightly washed fettucini to the pot and stir.

Serve with a generous portion of grated parmesan and freshly ground black pepper.