Monday, September 26, 2022

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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 objects, so my twist with new-season broad beans and recent tomatoes provides an virtually blasphemous ingredient to the combination. However the components come collectively superbly on this easy and completely scrumptious midweek repair.

Broad bean puttanesca

You should utilize frozen broad beans as an alternative of recent – both means, it’s value double podding them, if in case you have the time.

Prep 20 min
Cook dinner 20 min
Serves 4

3 tbsp olive oil
1 massive 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 delicate. 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 picket spoon. Add the tomatoes, olives and capers, and let the combination 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 raise 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 among the cooking water because the pasta soaks up the liquid from the sauce. Divide the pasta between 4 bowls, high every portion with a bit extra parsley and serve with grated parmesan.

The straightforward flex

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

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