Spaghetti Puttanesca with a Garlic & Parmesan Crumb
This is a recipe for those times when you think you’ve nothing in the kitchen to cook. It’s a great weekday family dinner dish. The garlic and Parmesan crumbs are not only great sprinkled over the puttanesca, but can also be used to top fish fillets before baking or simply scattered over soup.
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
onion 1 (diced)
anchovies in oil 2 (chopped)
black olives 100 g (chopped)
chopped tomatoes 800 g
unsalted butter 75 g
capers 3 tbsp (drained)
olive oil 3 tbsp
dried oregano 1 tsp
chilli flakes 1 tsp
garlic cloves 2 (crushed)
fresh parsley 1 handful (chopped)
spaghetti 300 g
Parmesan 50 g (grated)
breadcrumbs 75 g (toasted)
Method
Finely dice the onion. Finely chop the anchovy fillets. Halve the olives.
Heat the olive oil in a large frying pan over a low heat and add the onion. Fry gently for about 5 minutes, then add the chilli flakes. Continue to cook for a further 5 minutes, until the onion is soft and turning golden.
Add the anchovies and cook for a couple of minutes more, stirring all the time, until they have virtually melted into the onions. Stir in the chopped tomatoes, oregano, olives and capers. Bring to a simmer, season with salt and pepper, then reduce the heat. Leave the sauce to simmer for 12–15 minutes, until it has thickened.
Meanwhile, cook the spaghetti in boiling salted water for 10 minutes, or according to the packet instructions, until al dente.
Meanwhile, make the breadcrumbs. Crush the garlic. Grate the Parmesan and finely chop the parsley.
Melt the butter in a frying pan and add the garlic and breadcrumbs.Toss around in the pan for a good few minutes until the crumbs are lightly golden and crisp. Tip into a bowl and immediately stir in the Parmesan and parsley.
Drain the spaghetti and to add to the sauce, mixing well, before plating up. Scatter the garlic and Parmesan crumb on top. Enjoy!
