Archive for the ‘Dino Joannides’ Category

Pasta Putannesca (Dino Joannides)

March 2, 2016

Serves 4
dried spaghettini, fedelini or linguine (the sauce also works with rigatoni) 400g
extra virgin olive oil 3 tbsp
red pepper flakes a pinch
Cetara or Nola anchovies 10, rinsed
garlic 6 cloves, chopped
San Marzano tomatoes 6 fresh, chopped and deseeded, or 1 x 400g can of San Marzano tomatoes, drained
Taggiasca olives 15-20, stoned and chopped
Pantelleria capers 2 tbsp, drained

Cook the pasta in a pan of boiling salted water until al dente.

Meanwhile, heat the olive oil in a frying pan. Add the red pepper flakes and anchovies, stirring and crushing them into the oil, and cook for 1½ minutes. Add the chopped garlic and fry until it is light golden. Stir in the tomatoes, olives and capers, then simmer the mixture, uncovered, for 5-8 minutes. Add 2-3 tablespoons of the pasta water to the pan just before the pasta is ready.

Drain the pasta, then tip it into the pan of sauce and toss well. Serve in deep plates.