Lunch Dinner

Puttanesca Pasta

Name: Puttanesca Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Olive oil for frying; 5 large Garlic Cloves; 2 large Onions; 2 tablespoons Tomato paste; 1 4 pieces Anchovies; 1 Cup Olives sliced into 4,black or green; 2 Tablespoons Capers; 2 Tins Crushed tomatoes; 1 Tablesppon Oregano; 1/2 teaspoon Sugar; 1 pkt Pasta of choice; 1 handful parmigiano or similar (optional)

Prep: 10 min
Cook: 15 min
Stand: —
Total: 25 min
Serves: 4

Ingredients

Olive oil for frying
5 largeGarlic Cloves
2 largeOnions
2 tablespoonsTomato paste
1 4 piecesAnchovies
1 CupOlives sliced into 4,black or green
2 TablespoonsCapers
2 TinsCrushed tomatoes
1 TablespponOregano
1/2 teaspoon Sugar
1 pktPasta of choice
1 handful parmigiano or similar (optional)

Method

1
Cook pasta according to package instructions
2
Chop onions & crush Garlic add to pan with a good lashing of olive oil, don't let it brown as this makes it bitter just gently sauté once it starts to sweat add a good pinch of salt, pepper & oregano
3
Once your onions are translucent, add 2 large tablespoons of tomato paste and sauté together with onions for a few minutes, this helps to take out the strong acidic taste.
4
Add anchovies capers and olives after about 2 minutes add the 2 tins of crushed tomato, with 1/2 teaspoon of sugar and allow to simmer for as long as your gas allows.
5
Add salt & pepper to your taste and enjoy, if you like it a little sweeter you can add some more sugar or even a little chutney.
6
If you have it available add a good handful of parmigiano at the end.

Galley notes

Boat challenges

Often we have a lack of fresh ingredients when we are either on longer passages or on remote islands, this dish requires no fresh produce and gives you a bang of flavour.
I try to use tagliatelle, however you can use absolutely an pasta that you have available.

Galley tips

If you are lucky enough to have some fresh veg around, like carrots, courgettes or mushrooms, you can certainly add these finely chopped directly after you sautéed the onions and before the tomato paste.
If using carrots make sure you steam them a little before you add them as they take much longer to cook than the dish itself.
Any of these extra additions will not make it a traditional Italian Puttanesca, but out here at sea this is usually not a great concern.
For the very best flavour you want to cook your tomato mixture for as long as possible, yes this will depend on your power supply or gas supply, so play it by ear. A shorter cook time really does work as well.