Prancing Puttanesca
A quick, punchy pasta that relies on pantry staples. Perfect for when you're feeling lazy but still want to impress someone. The secret here is frying the capers separately until they bloom into crispy little flowers. It's a game-changer.
INGREDIENTS
6 tbsp of olive oil — divided (3 tbsp for the sauce, 3 tbsp for the crispy capers).
1 onion — finely chopped.
2 large garlic cloves — crushed.
½ tsp of chilli flakes — or smoked pepper if you can't handle the heat.
400g can of chopped cherry tomatoes.
120g of pitted kalamata olives.
2 tbsp of capers — drained and patted dry.
300g of dried spaghetti.
½ small bunch of parsley — finely chopped.
PREPARATION
THE SAUCE
Heat 3 tbsp of olive oil in a non-stick pan over medium-low heat. Add the chopped onion along with a generous pinch of salt, and let it fry for 10 minutes until soft.
Toss in your crushed garlic and chilli flakes, and let it cook for one more minute. Don't burn the garlic. We've talked about this.
Stir the canned cherry tomatoes into the pan, bring the whole thing to a gentle simmer, and let it cook uncovered for 10 minutes.
Add the kalamata olives to the tomato sauce and let it simmer for another 5 minutes.
THE CRISPY CAPERS & PASTA
Meanwhile, let's get crispy. Bring the remaining 3 tbsp of olive oil to high heat in a separate pan. Toss in the capers and fry them for about 30 seconds until they have all opened up. Drain them well on a piece of kitchen paper.
Bring a large pan of salted water to a boil and cook the spaghetti following the pack instructions.
Drain your pasta, toss it with the rich tomato sauce and fresh parsley.
Serve immediately and sprinkle your crispy capers right on top for that perfect salty crunch. Devour!