Early this year we went for a short break to Lake Como to visit my younger cousins. For dinner that evening I was made “Pasta Aglio e olio”, but with a puttanesca twist. The ingredients were all homegrown by my uncle (even the oil was made by my uncle). Enough to say the dish was absolutely amazing. I’ve taken my cousin Roberta’s recipe and made a few additions to it. It still continues to carry great flavour, in fact its quite an intense flavoured dish, but one I go to once a week.
150g x spaghetti (I use Garofalo),
1 x anchovy fillet,
Sprig of parsley,
1 tbsp. of capers,
1 tsp of chilli flakes,
½ cup of toasted breadcrumbs (I use Panko Japanese breadcrumbs),
1 to 2 garlic cloves (to taste)
8 x sundried tomatoes,
2 tbsp. of extra virgin olive oil,
Salt & pepper to taste,
Pestle & mortar (or use a good knife),
Grating of parmesan.
Put a pot of salted water on for the pasta and wait for it to boil, then add the spaghetti and cook according to packed instructions (9 to 10 minutes for aldente),
In the meantime place another non stick pan on the hob and toast the bread crumbs. Make sure you toss every so often to avoid them burning. Toast until golden,
In the pestle and mortar add the anchovy, parsley, garlic, chilli, capers, tomato, oil and a little seasoning. Watch the salt here as you do have the salt from the anchovy and sun dried tomato. Bash the ingredients together to form a coarse paste,
When the pasta is ready, drain and toss back into the pan. Add all the ingredients and a glug of oil and combine well.
Plate, sprinkle some parmesan on top and enjoy with a chilled glass of white wine.