Puttanesca: The perfect anchovy pasta dish
Puttanesca is a perfect perimenopause pasta plate! An infallible anchovy-based dish and a smashing saucy, source of omega-3 fish oil. Positive Pause keep banging on about the Mediterranean diet and getting your fill of oily fish. This affordable old staple should certainly help!
It’s a cheap, easy to make recipe and has the ideal balance between rich, salty and sharp flavours.
We’ve adapted a Rosie Reynolds recipe.
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
400g wholemeal pasta
2tbsp olive oil, plus extra to drizzle
8 anchovy fillets, chopped
3 garlic cloves, chopped
½ tsp dried chilli flakes
1 tsp dried oregano
1 x 400g can chopped tomatoes
Large handful black olives, pitted
1 tbsp capers, drained and roughly chopped
A handful fresh basil, chopped
Method
Cook the pasta according to packet instructions until al dente, (no need to add any salt to this dish, as the anchovy more than compensates). Meanwhile heat the oil in a large frying pan, throw in the anchovy and sizzle for 2 minutes until they’ve broken down.
Add the garlic, dried chilli and oregano and cook for 1 minute. Pour in the tomatoes, increase the heat and bubble for 3-5 minutes or until the sauce has thickened. Stir in the olives and capers.
Drain the pasta, leave a bit of water coating it, then tip into the tomato sauce. Toss the pasta to coat it in the sauce, add a drizzle of olive oil and allow the sauce to emulsify slightly.
Serve immediately with some chopped fresh basil.