...Puttanesca Pasta Salad

As we still had a lot of heirloom tomatoes left from our harvest we were looking for a dish that really showcases their sweet and intense tomato flavour. This pasta salad fits the bill and is an easy take on the traditional Puttanesca pasta that includes the briny flavours of capers, olives and anchovy. If you're an anchovy hater, this recipe might be the perfect recipe to change your mind as the fillets are blended into a paste and when combined with the sweet and sour balsamic vinegar and fruity olive oil really leaves a gentle hum of delicious anchovy flavour that permeates the dish. 

- 1/2 lb of dry spaghattini
- 4 ripe tomatoes cut into chunks
- 1 tin of anchovies
- 4 tbs capers
- 2 cloves of garlic
- 1/2 cup of olives chopped
- 1/3 cup of balsamic vinegar
- 1/4 cup of extra virgin olive oil
- 1/4 cup of chopped italian flat leaf parsley
- 1/4 cup of chopped fresh basil
- Salt and pepper to taste

1. In a food processor blend an entire tin of anchovies with the oil they are packed in with the two cloves of garlic. Place into a large serving bowl

2. Add the balsamic vinegar, olive oil, parsley, basil, olives, capers and chopped tomatoes to the same bowl

3. Cook your pasta in a large pot of boiling salted water

4. Drain the pasta and add to the large bowl containing the rest of the ingredients

5. Toss the pasta with the anchovy, tomato, oil, balsamic and herb mixture to coat. Season with salt and pepper to your taste

6. Serve warm as is or refrigerate and serve cold



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