Archipel | Spaghettoni alla Puttanesca for 6 to 8p.
DETAILS
We’ve kept this recipe to ourselves, but it’s time to share. This summer, set an outdoor table, serve, and share the colorful stories of this iconic Italian dish. Buon Appetito!
This Bundle includes
- 1 x Monograno Felicetti | Spaghettoni il Cappelli
- 2 x Salemipina | Organic Cherry Tomato Sauce
- 1 x I Contadini | Patè Bomba 100g
- 1 x Kazzen ‘Oro di Pantelleria’ | Capers in Sea Salt 60g
- 1 x I Contadini | Olive Leccine Denocciolate Condite 230g
- 1 x Campisi | Anchovy Fillets 100g
RECIPE
INGREDIENTS
(6 to 8 portions)
- Organic Cherry Tomato Sauce: 2 bottles (660g total)
- Anchovy Fillets: 6-10 fillets
- Spaghettoni: 500g
- Patè Bomba: 2 tablespoon
- Capers in Sea Salt: 2 tablespoons (well rinsed!)
- Olive Leccine: 120g
- Extra Virgin Olive Oil: 3-4 tablespoons
- Garlic: 3-4 cloves, thinly sliced
- Fresh Parsley: (if you like) a handful, chopped
- Toasted Black Pepper Corns: freshly ground
INSTRUCTIONS
1. Cook the Pasta:
• Bring a large pot of salted water to a boil.
• Add the 500g of Spaghettoni and cook until just under al dente according to package instructions (about 10 -11 minutes).
⏲ While the pasta is cooking...
2. Prepare the Sauce
• Heat 3-4 tablespoons of olive oil in a large, deep pan or pot over medium heat.
• Add the sliced garlic and sauté until fragrant.
• Add the anchovy fillets and cook, stirring, until they dissolve into the oil.
• Add 2-3 teaspoons of paté bomba.
• Pour in the 660g of Organic Cherry Tomato Sauce and bring to a simmer. Cook for about 5-7 minutes, stirring occasionally.
• Stir in the capers and olives, cooking for 1-2 minutes.
3. Combine Pasta and Sauce:
• Reserve 1 cup of pasta water and then drain the pasta.
• Add the drained pasta to the pan/pot with the sauce.
If your sauce pan is too little, you can also just add everything in the bigger pot.
• Pour in a splash of the reserved pasta water and toss the pasta in the sauce over medium heat until well coated and the pasta reaches al dente (about 1-2 minutes).
Shake the pot from time to time, or use a wooden spatula to avoid that the pasta or the sauce burn!
• If the sauce is too thick, add more pasta water, a little at a time, to reach the desired consistency.
4. Finish and Serve:
• (If you like) Remove from heat and stir in the chopped parsley.
• Season with freshly ground toasted black pepper.
• Serve immediately, with a drizzle of olive oil if desired.
Hot Tips:
- Anchovies: Adjust the number based on your preference, not only for the salt, but for the strong umami flavour they provide.
- Capers and Olives: Ensure to well rinse the capers, and that the olives are well-drained to avoid making the sauce too salty and/or oily.
- Pasta Water: Contains starch and helps the sauce adhere to the pasta better!
- Serve: You can use a latle to form a nice ball of spaghettoni.
Buon Appetito !