Penne arrabiata-borderline-puttanesca

12 Aug

You know it’s getting well and truly mid-week when you see pasta cropping up on the menu day after day. I believe the body can digest carbohydrates more efficiently around the Wednesday hump as a result of the evolution of the 9-6(and then some) genus of the human species. Well, Man Woman can dream.

Again, another quickie, but a goodie and is essentially the illegitimate vegetarian child of the standards arrabiata sauce (chili) and puttanesca (with anchovies). We use sundried tomatoes to substitute the fatty saltiness of the anchovies, rather than mimic the flavour of anchovies themselves. Fake meats – particularly ones with names like Fakin’ Bacon – should be banished from erstwhile nuclear facilities from which they come.

Plus, I can’t abandon the phrase puttanesca, ’cause it’s a little bit rude.

Penne arrabiata/puttanesca. Arratnesca!

  • Whole wheat penne (why buy the white stuff?)
  • Tin of good quality whole tomatoes
  • 1 small red onion
  • 3 sliced cloves of garlic
  • 1 1/2 TBSP capers (we put more because we are really into capers)
  • Around 8 sundried tomates, chopped in half
  • 1 tsp hot chili flakes
  • Olive oil
  • Ricotta (optional)

Heat olive oil in a small pan, and add the onion, then garlic. Stir for a minute or two, then add the tinned tomatoes, sun-dried tomatoes and chili flakes. Bring to boil then simmer.

Put penne in boiling water.

Throw in capers, and whatever fresh or dried herbs you fancy.

Service with ricotta (if you like). It provides a nice soft creaminess against the salty chili in the sauce.

Estimated cost: £1.90

Musical accompaniment: The Low Anthem

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3 Responses to “Penne arrabiata-borderline-puttanesca”

  1. Louise August 17, 2010 at 6:15 pm #

    Sounds good. But as a semi-veggie I’d want to add yummy anchovies to this meal. Do you know around how many i’d need for this recipe? Ta x

    • Celina August 17, 2010 at 10:05 pm #

      Hiya!

      Ah, anchovies. I love them (back in the day), so I’d be inclined to use about 3 or 4 – but you’d have to cut down on the amount of capers you’re using in that case. If you want it to be less rich, cut back on the sun-dried tomatoes a little too, but just taste as you go along. Some anchovies end up being more anchovy-y than others.

      Hope that helps!

  2. Louise August 19, 2010 at 6:47 pm #

    I made it today and it was great. I didn’t use sun-dried tomatoes (I couldn’t find them in store) and I was suspicious about the quantity of garlic, although I did follow the instructions and it was a really nice dish with bite! The anchovies crumbled to nothing though but i could still taste them in the dish 🙂

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