I should probably say upfront this is a Puttanesca ish pasta. This little tart went a tad rogue. Well in my book the addition of a some smoked chipotle, shallots & olive caviar is hardly all that rogue but some peeps takes the classics very seriously. I was delighted so many people also love this classic combo and wanted the recipe after I made it on an insta-story the other night. Full disclosure- the husband does NOT!
The other blindingly obvious thing here is the bright orange pasta. Its a fabulous pumpkin noodle situation that allows me to pretend i’m enjoying a bowl full of carbs. You can of course make this with whatever pasta or zoodle your heart desires. Spaghetti being the classic choice for Puttanesca.
One of the reasons I adore this pasta ever so much is because you can always find capers, olives, anchovies and tomatoes in our household. Oh and an excessive amount of garlic. Like actually ludicrous. Vampires beware. These simple ingredients pack quite the punch when put together. No wonder Neapolitan prostitutes lead customers to their doors with this little number. Jokes.
This mighty combo also takes minutes to whip together and is utterly scrumptious. Do not salt it until the very very end IF necessary. You shouldn’t need to with all the salty goodness that goes into it, just lots of freshly ground black pepper is your friend here. Pepper and a generous glass of something delightful like a well chilled Pinot Noir to wash it all down.
- 500g veggie noodles of your choosing or of course +- 400g dried spaghetti
- Extra-virgin olive oil
- 1 shallot, finely diced (or ½ red onion)
- 4 large cloves garlic, thinly sliced
- 8 anchovy fillets
- ½ tsp red chilli flakes
- ½ tsp smoked chipotle flakes
- 100g capers, drained
- 100g pitted black olives, chopped if desired
- 2 x 390g boxes Italian crushed tomatoes
- Fresh Italian/ flat leaf parsley
- Freshly grated Pecorino Romano or Parmesan cheese
- Freshly ground black pepper
- Olive caviar for serving
Cook pasta according to package instructions until quite al dente as you are going to finish cooking the pasta in the sauce.
Meanwhile, combine a generous glug of olive oil with the onion, garlic, anchovies, red chilli and chipotle flakes. Cook over medium heat until the garlic is lightly golden and the anchovies are broken up into bits.
Add the crushed tomatoes and bring to a simmer. Simmer until the tomatoes reduce and the sauce thickens.
Add the capers and olives and stir to combine.
Using tongs, transfer pasta to sauce. If using vegetables noodles add them into the sauce now.
Cook, stirring and shaking the pan until the pasta is perfectly al dente, or the veggie noodles are tender. Stir in the freshly chopped parsley and season well with plenty of black pepper and taste for salt if necessary.
Serve straight away with freshly grated Parmesan or some crusty bread because carbs on carbs are the way forward in life.
And if you want to be a little bit extra a sprinkle of olive caviar is just the greatest thing ever on this delicious little number.