Spaghetti Puttanesca

NEW RECIPE as featured on @bbcoxford🍴

Well it’s been a while since I’ve done one of these hasn’t it...I got a bit carried away with the summer holidays to do ACTUAL cooking from a RECIPE 🤷‍♀️

How is everyone doing? I’ve been in a bit of a bubble the past month or so, frankly trying to survive with children/work & life to juggle all within this new ‘normal’ we are learning (how annoying is this phrase!)

My kids are finally back at school 🙌 I’m working hard in my consulting business & I’m trying to create some healthier meals to get a bit of balance back in my life from a food point of view 🍅

Enter Spaghetti Puttanesca...it’s not the most inventive recipe in the world I grant you but it’s fundamentally made of good stuff and it’s full of delicious flavours. It’s also a great base from which to add to. A simple but satisfying pasta dish that can be on the table within 30 minutes 💪🏽

Spaghetti Puttanesca

Ingredients

3 tbsp olive oil

1 onion, finely chopped

2 large garlic cloves, crushed

½ tsp chilli flakes (optional)

Teaspoon sugar

400g can chopped tomatoes

120g pitted black olives

2 tbsp capers, drained

300g dried spaghetti

½ small bunch of parsley, finely chopped

Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli and cook for a further minute.

Next get your pasta on to cook... bucatini is also really nice with this as it’s a bit thicker with a small hole in the middle to soak up all the flavour.�

Stir the tomatoes, sugar, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste, drain the pasta and mix with the sauce and scatter the parsley on top.

Add a good grating of parmesan if you’ve got it 🧀

Enjoy with no more than 5 other people and a big glass of something cold 🤐

With love & food ❤️🍴

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2h