This week I saw an interesting article online about people who had decided to make their home into a time capsule of sorts with decor hailing from another era. I’ve always admired the high-glamour art deco era i.e. Great Gatsby and Poirot and we’ve incorporated some of the style into our living room but spending time there is not as if we’ve walked into the 30’s. The people in the article must have put in some serious effort!
Pasta alla puttanesca is my go-to pasta recipe – it uses mainly few store-cupboard ingredients that all pack a huge flavour punch. I will not post the meaning of puttanesca here but if you’re of a conservative mindset I recommend you do not google the translation. The recipe is from Jamie’s 30 Minute Meals which I lost somewhere between moving houses but it’s a great book. Though in honesty, this is probably one of the few recipes that does take around 30 minutes to make.
- 400g pasta
- 1 tin tuna
- 4 cloves garlic
- 1 tin anchovies
- 10 olives
- 1 tbsp capers
- 2 tbsp parmesan
- 400g passata
- 1/4 tsp cinnamon
1.) Prep some of the ingredients for the sauce before you put your pasta on to boil. I used home-made pasta which I’d made a couple of weeks ago and dried out. I just have the one manual pasta roller so my pasta is always tagliatelle shaped but I’m sure you could use whatever. However if you have fresh pasta, it will take less time so it could be a good idea to start off the sauce before you put the pasta on.
2.) Peel and finely chop the garlic. Drain the tin of tuna. Chop up the olives. Mince the anchovies (keep the oil).
3.) Put the pasta on to boil.
4.) Fry the garlic and the anchovies in the anchovy oil for a couple of minutes until the garlic is cooked.
5.) Add the tuna and stir around the pan to break it up.
6.) Pour in the passata and throw in the capers and olives. Cook down for a five minutes.
7.) Chop up the parsley.
8.) Grate the parmesan and combine it with the sauce. Sprinkle in the cinnamon.
9.) Drain the cooked pasta and add to the sauce.
10.) Stir the pasta through the sauce and sprinkle on the parsley.