Mrs. Jackson Cooks

Life through food

Cheap and easy: pasta puttanesca

on August 26, 2014

IMG_5626.JPG

I’ve already blogged about puttanesca with prawns, as a good diet friendly dish, and it certainly is.  This is a slightly different version.  Cheap, just as easy, because it uses tinned sardines.

The prawn version is here https://mrsjacksoncooks.wordpress.com/2011/03/01/sweet-pepper-and-bacon-pasta-2/

I have used tinned sardines before, but I don’t like the bones in them.  Every recipe I’ve found previously always says, leave them in, they’re small and good for you, you don’t notice them.  I do.  I don’t like them!  This was the first recipe that said take them out, and said how to (although I probably could have figured it out, having something that tells you how, takes the guesswork out of it).  Most puttanesca recipes use anchovies but I’m not a fan of them, so this recipe works much better for me.

It’s a post by Jack Monroe on the Guardian.  I like Jack Monroe.  Her recipes are alwayseasy, and often use stuff that’s in the cupboard.  I met her through working for Oxfam, and like her honesty and grittiness, and of course, the easiness of her recipes.  Her recipe is here http://www.theguardian.com/lifeandstyle/2014/apr/16/jack-monroe-spaghetti-alla-puttanesca-recipe 

As always, I’ve adapted it.  I used macaroni because that’s what I had in.  You can use whatever pasta you like.  Spaghetti is good too.  I do normally use capers, however, I had run out this last time, so added in juice of one lemon, which worked well too.

Pasta puttanesca

Serves 2

  • 1 onion, finely chopped
  • 4 garlic cloves, peeled & crushed
  • 1 chilli, chopped
  • 1 tsp olive oil
  • 1 tin tomatoes
  • 1 tin sardines
  • 150g dried pasta of your choice
  • 1 tbsp capers, chopped, or juice 1 lemon
  • 20 large olives (I used green), pitted and sliced
  • Handful of chopped fresh basil
  • salt and pepper to taste
  • handful of parmesan (optional)
  1. Boil the pasta until al dente.  Remove and drain, and set aside (if the pasta is done much before the sauce, you may want to add some oil to it to stop it sticking)
  2. Meanwhile, put the oil in a pan on a medium heat.
  3. When warmed, add the onion, garlic and chilli and cook until the onion is softened.
  4. Remove the bones from the sardines by slicing down the back and opening and removing easily as they’re all in one piece.  Chop up the sardines.
  5. Add the tomatoes to the pan, breaking them up with the spatula or spoon.  Bring to the boil and then simmer for 5 minutes.
  6. Add the sardines, capers or lemon juice and continue simmering until you have a good saucey consistency.
  7. Then add the olives and basil in.  Taste and add seasoning as needed.
  8. Stir through the pasta until combined.
  9. Turn into bowls and scatter parmesan over the top if using.
  10. Enjoy the healthy, easy goodness
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: