Pasta Puttanesca

There are a few things we seem to eat on a regular basis: roast chicken, Thai green curry and Puttanesca being just a few of them. Or at least I thought we ate them a lot. Looking back through the archives, the last time we actually ate Puttanesca was on 21 January which makes me feel less guilty about eating and posting the same old things.

One of the reasons we decided on it for tonight’s dinner is due to the interesting spaghetti we received as part of our Christmas hamper from Stephen’s sister, a Pici Toscani from Bottega di Fiore. It had a lovely, rough texture to the outside which looked perfect for soaking up lots of sauce and almost doubled in size on cooking. It seemed to have an eggier taste than the normal dried pasta we buy but the ingredient list didn’t uphold this suspicion, it certainly had a deeper flavour though.

I don’t follow a recipe for this anymore but it’s basically Delia Smith’s recipe with a little more chilli, garlic and basil. I didn’t have any capers today unfortunately so they didn’t go in and they were missed but not drastically so as the increase in other flavours went some way to make up for their omission.

The archive tells me we haven’t had green curry since 9 March so you can expect to see that soon!