2 March 2012

Pasta Pronto...

...I tried out a new pasta sauce tonight, when I say new, I mean new to me in the 'making it' sense...it's actually a very, very old sauce! Pasta Puttanesca, or as it translates...no, on second thoughts I'll let you read about it...have a look here... Of course, I am not saying all the information is correct and verified, but I do know the basics are! 
I had a look at numerous versions of the recipe, and believe me there are numerous!! Most chefs worth their salt have a version, all of which contain the same basic ingredients, tomatoes, onion, garlic, olive oil, capers, anchovies, chilli and olives..and the traditional way is to serve with spaghetti...in the end I chose to try a combination of this recipe on the Guardian website, by Angela Hartnett and Nigella's version...why? I thought they looked pretty straightforward, and sounded tasty...So what did I do?....this..

 I softened some onion (I used a red one) and garlic...do you like the new bright blue spoon that came free with Olive Magazine this month...had to try it out!! 
 ...added some anchovies and a tin of chopped tomatoes...simmered for about 10-15 minutes until the sauce was starting to thicken...the kitchen was starting to smell a bit fishy round about now!
 Then in went capers, chopped black olives and a pinch of dried chilli flakes...
 ...some flat leaf parsley...I cooked some fresh Tagliolini...
 ...tossed the sauce in with the pasta...
...and there you have it, Pasta Puttanesca...
...what was the verdict? I think the jury is still out on that one at the moment! It had a rather unusual taste, and was kind of addictive in a strange way...It was sweet, sour and sharp all in the same bowl...don't get me wrong, we enjoyed it, but am just not sure I'd make it again for a little while...

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