With a name like that, how could I resist trying this new Nigella Lawson recipe?! Here is what the lady formerly known as the 'domestic goddess' has to say about this dish, the first in the chapter entitled 'Off the Cuff'.
Well how could I resist this translation of pasta alla puttanesca, whore's pasta as it usually is described in English? The general consensus seems to be that this is the sort of dish cooked by slatterns who don't go to the market to get their ingredients fresh, but are happy to use stuff out of jars and tins... Or maybe I should just attribute the name to the fiery tang and robust saltiness of the dish?
The original recipe calls for sardines, but I've made this dish vegetarian by omitting them and amping up some of the other flavours.
Adapted recipe from 'Kitchen' by Nigella Lawson
1 tablespoon olive oil
2 garlic cloves, peeled and finely sliced, chopped or grated
1/4 teaspoon crushed chilli flakes
half 400g can chopped tomatoes
75g (drained weight) pitted black olives, chopped a bit
1 x 15ml tablespoon small capers, well rinsed and drained
1-2 x 15ml tablespoons chopped fresh parsley
salt and pepper, to taste
Parmesan cheese, to serve
1. Put water for pasta on to boil, though you don't need to get started on the sauce until it is pretty well boiling.
2. Pour the oil into a wide, shallowish frying pan, casserole or wok, and put on a medium heat.
3. Add the garlic and chilli flakes and cook, stirring, for a minute. Add the tomatoes, olives and capers and cook for 10 minutes, stirring every now and again, by which time it will have thickened slightly. Taste for seasoning, then stir in the chopped fresh parsley.
Quick, easy and its flavour so punchy, this one is one of my new Nigella favourites. The name gets some giggles too, making it quite the talking point over dinner! ;)