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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