Thursday, August 11, 2022
HomePastaThomasina Miers’ recipe for broad bean puttanesca | Pasta

Thomasina Miers’ recipe for broad bean puttanesca | Pasta

I first made puttanesca after studying the recipe in a Nigella e book. Her introduction was so enthralling that I made it the very subsequent day. The sauce historically makes use of store-cupboard gadgets, so my twist with new-season broad beans and recent tomatoes provides an virtually blasphemous ingredient to the combo. However the components come collectively fantastically on this easy and totally scrumptious midweek repair.

Broad bean puttanesca

You need to use frozen broad beans as a substitute of recent – both manner, it’s value double podding them, when you have the time.

Prep 20 min
Prepare dinner 20 min
Serves 4

3 tbsp olive oil
1 giant white onion
, peeled and finely sliced
A pinch of salt
3 garlic cloves, peeled and finely chopped
1-2 tsp dried chilli flakes
, to style
6 tinned anchovy fillets, drained and chopped
350g cherry tomatoes, halved
75g pitted black olives, stoned and halved
75g capers, drained
400g broad beans, podded (or peas)
300g dried spaghetti
1 small handful chopped parsley
Freshly grated parmesan
, to serve

Warmth the oil over a medium warmth in a big pan. Add the onion, season with salt and saute for about seven to eight minutes, till gentle. Add the garlic, chilli flakes and anchovies, and cook dinner for just a few extra minutes whilst you break up the anchovies with the again of a wood spoon. Add the tomatoes, olives and capers, and let the combo simmer away gently.

In the meantime, put a big pan of salted water on to boil for the pasta. Blanch the broad beans (or peas) on this water for a couple of minutes, then elevate them out with a slotted spoon and switch to a small bowl. Now add the pasta to the water pan and cook dinner till al dente, which needs to be one to 2 minutes lower than the packet directions inform you. Whereas it’s cooking, take away the outer skins from the beans, then tip the beans into the tomato sauce. As soon as the pasta is cooked, drain and reserve half a cup of the cooking water.

Add the pasta and a lot of the chopped parsley to the sauce, stir for a minute, then loosen with a number of the cooking water because the pasta soaks up the liquid from the sauce. Divide the pasta between 4 bowls, prime every portion with slightly extra parsley and serve with grated parmesan.

The easy flex

For a vegan model, omit the anchovies from the sauce and scatter the completed dish with olive oil-toasted garlicky breadcrumbs instead of the parmesan.



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