Slut’s Spaghetti

Serves: 1

Prep Time: 20 mins

Ingredients

  • 1 ½ cup pasta (any kind of pasta is fine, I used gluten free corn spaghetti)
  • 2 cups fresh tomatoes (try to use smaller tomatoes as they make a sweeter sauce, I used small Pome Dei Moro tomatoes)
  • 1 tbs drained capers
  • 1 large clove of garlic, grated or chopped
  • ¼ cup black pitted olives
  • 3 anchovies, canned (try and look for “wild-caught” and in extra virgin olive oil)

Optional

  • sprig of fresh flat leaf parsley for garnish

So why is it called Slut’s Spaghetti? Well in Italian a puttanesca is a ‘lady of the night, which is why this dish is commonly referred to as ‘slut’s’ or ‘whore’s’ pasta. And the rambunctiousness doesn’t end there; olives combine with the bitter pop of capers, and the robust saltiness of anchovies to delight the senses. Comprised of ingredients that can be found in your store cupboard, this is also a great meal option for when you don’t have time to go to the shops. However, I try to use fresh ingredients where possible.

Method

  1. Heat a tsp of olive oil in a pan on a medium heat and place the crushed garlic in to cook for a few minutes until it has just started to brown.
  2. While the garlic is cooking blend you fresh tomatoes into a sauce then drain off a small amount of the water, as we don’t want our sauce to be too liquidly. Then add this into the pan with the garlic and some capers and allow to cook for around 10 minutes until it has stated to thicken into a sauce.
  3. Place a frying pan on a medium heat and add in the anchovies to cook for around 3 minutes until they have melted into a paste and then pop this into the pan with the tomatoes, garlic and capers (no need to add any oil as the anchovies already have lots on them if you’ve used the ones in olive oil. If you haven’t used anchovies in olive oil then pop a teaspoon of oil in with them).
  4. Now place the pasta into boiling water for the time allotted on the packet. Try to undercook the pasta just slightly as we will be cooking it in the sauce again later. The reason for doing this is that pasta acts like a sponge absorbing whatever liquid it is in while it cooks, and we want it to still have some room to be able to absorb some of the sauce.
  5. Once the pasta is cooked, drain it and set to one until the tomato sauce is ready then pop it into the pan with the sauce. Cook for a further 5 minutes then serve.

Sluts-spaghetti-2 Jennifer Medhurst

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