A while back I made a quick and fresh version of Pasta Puttanesca. At the time I promised that I would post the recipe for the slow version of the sauce later on. Well, it’s a wet and windy winter’s day here, so I think now is the time for a dish with all the gutsy flavours of the mediterranean on a plate.
Make now mistake, there are BIG flavours in this dish. This has been much helped by the genius idea I found on the Guardian website, to replace the anchovy in this recipe with greek style olives – not greek olives, note, but the salted, slightly wizened kind of black olives a la greque. You can find them at delicatessen counters. Their deep saltiness is a perfect replacement for the salty fish.
I’ve set the cooking time at 40 minutes, but that depends on how low your stove’s simmering point is. This is one to keep an eye on. And I’m afraid, a certain amount of stove-top splatter is inevitable. It’s a small price to pay for a delicious sauce like this.
I’ve said this will serve 4, but it really depends on how much sauce you like with your pasta. This is quite strong though, so you probably won’t need as much as you might think.
4 tbsp olive oil
2 cloves garlic, chopped
1 chilli, chopped
500ml passata or (500ml tinned tomatoes and 1 tbsp tomato puree)
8 greek style olives, chopped
2 tbsp capers, chopped
1/2 tsp dried oregano
2 tbsp fresh basil, chopped
Heat the olive oil in a saucepan and add the garlic and chilli.
When the garlic starts to brown, add the passata, olives, capers and oregano.
Stir and then let the mixture gently simmer, uncovered, for 40 minutes.
Season with black pepper (you shouldn’t need salt).
Serve over pasta with the fresh basil sprinkled on top.