Roasted chicken with tomatoes & olives
Roasted Salmon with Fennel, Tomatoes and Potatoes
Pasta alla puttanesca
Pasta alla puttanesca: invented in Napoli and one of the most characteristicrecipes of the Italian gastronomic tradition.
Ingredients:
- Serves 4
- 500 g dried spaghetti or linguine
- 400 g can chopped tomatoes
- 5 anchovy filets
- 120 g Kalamata olives
- 2 tbsp capers
- 4 large garlic cloves, crushed
- 3 tbsp olive oil
- ½ tsp chili flakes (optional)
- Sea salt
- Freshly ground pepper
- Freshly grated Parmesan
- Chopped fresh parsley
- Oregano or basil leaves for garnish
Instructions
Heat the oil in a non-stick pan over a medium-low heat. Add the garlic along with the anchovies and fry until the garlic is lightly golden. Add the chili, if using, and cook for a further minute. Stir the tomatoes, olives and capers into the pan, bring to a gentle simmer and cook stirring occasionally for 15 min. Season to taste.
Meanwhile, bring a large pot of salted water to the boil. Cook the pasta until al dente according to the package. Then drain and toss with the sauce. Taste and adjust seasonings as necessary. Sprinkle with Parmesan and garnish with herbs.
Source: The Mediterranean Lifestyle magazine
