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#4 – #004 - Spaghetti Puttanesca
Episode four of Two Tablespoons.
We’ll be cooking a ‘semi-classical’ dish from the Naples region of Italy called Spaghetti Puttanesca, and telling you why this is the ‘lady of the night’ of pasta sauces!
As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.
If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!
Bonus points if you leave a review on Spotify or Apple Podcasts.
Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Intro
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Outro
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
Ingredients (serves 2)
1 handful of spaghetti pasta
1 x 50g tin anchovy fillets, drained and chopped
300-400g fresh tomatoes, halved
5 x cloves garlic, grated
1 x finger chilli, chopped
100g approx, pitted Kalamata olives, chopped
75g approx, dried black olives, chopped
6 tablespoons approx. olive oil or other good quality cooking oil
1 handful fresh basil leaves
Method
• Bring water to boil in a pot to cook spaghetti and season with salt, cook according to packet instructions
• Once spaghetti is in boiling water, heat oil in a large shallow pan preferably with a lid on a medium heat
• Add anchovies to oil and cook for approx 1 minute
• Add garlic to pan and stir
• Add olives to pan, stir
• Add chilli to pan and stir
• Add tomatoes to pan and stir through with other ingredients, press down with the back of a spoon to release the juices.
• Reduce to a low heat and cover with a lid.
• Stir sauce occasionally until tomatoes are cooked down and form a thickened puree. Add a spoonful or two of pasta water if sauce looks like it is reducing too much.
• Once spaghetti is cooked, strain and add straight to sauce in pan.
• Mix pasta through the sauce. Turn off heat and stir in basil leaves.
• Serve and enjoy!
Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons
View all episodes
By Andrew & Katerina BuchananEpisode four of Two Tablespoons.
We’ll be cooking a ‘semi-classical’ dish from the Naples region of Italy called Spaghetti Puttanesca, and telling you why this is the ‘lady of the night’ of pasta sauces!
As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.
If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!
Bonus points if you leave a review on Spotify or Apple Podcasts.
Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Intro
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Outro
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
Ingredients (serves 2)
1 handful of spaghetti pasta
1 x 50g tin anchovy fillets, drained and chopped
300-400g fresh tomatoes, halved
5 x cloves garlic, grated
1 x finger chilli, chopped
100g approx, pitted Kalamata olives, chopped
75g approx, dried black olives, chopped
6 tablespoons approx. olive oil or other good quality cooking oil
1 handful fresh basil leaves
Method
• Bring water to boil in a pot to cook spaghetti and season with salt, cook according to packet instructions
• Once spaghetti is in boiling water, heat oil in a large shallow pan preferably with a lid on a medium heat
• Add anchovies to oil and cook for approx 1 minute
• Add garlic to pan and stir
• Add olives to pan, stir
• Add chilli to pan and stir
• Add tomatoes to pan and stir through with other ingredients, press down with the back of a spoon to release the juices.
• Reduce to a low heat and cover with a lid.
• Stir sauce occasionally until tomatoes are cooked down and form a thickened puree. Add a spoonful or two of pasta water if sauce looks like it is reducing too much.
• Once spaghetti is cooked, strain and add straight to sauce in pan.
• Mix pasta through the sauce. Turn off heat and stir in basil leaves.
• Serve and enjoy!
Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons