SPAGHETTI ALLA PUTTANESCA
by
DEZI MADAFFERI
INGREDIENTS
Serves 4
1 pack Barilla Spaghetti No. 5
3 punnets Perino Grape Tomatoes
60mL olive oil
2 garlic cloves
2 tbsp small capers
180g pitted Kalamata olives
1/2 bunch fresh basil
Click the video below to watch the full recipe
METHOD
Boil Water and then salt water well. Cook Barilla Spaghetti (keeping 1/2 cup of the boiled pasta water) and cook until al dente (approx 9mins)
Chop the Perino Grape tomatoes in half, but leaving some whole for texture.
Finely chop the garlic cloves.
In a hot fry, add a splash of olive oil and then add the tomatoes, cover with a lid. Shaking/Stirring regularly so they cook evenly
Rinse and roughly chop the capers
Roughly chop the olives.
Add garlic, capers and olives to the Tomatoes
Remove the leaves from the Basil and finely chop the stalks. And add to the Tomatoes Sauce
Add a half cup of the Pasta water to thicken the sauce
Reduce heat and mix well.
Add the Spaghetti directly to the Tomato Sauce, stir through and plate up.
Add extra fresh Basil leaves and grated Parmesan.
LFHW TIP! Use the stalk of the Basil in addition to the leaves to avoid wastage
https://www.lovefoodhatewaste.nsw.gov.au/