‘Pimped up’ Puttanesca

Puttanesca may have only flattering name of pasta but that doesn’t mean you can’t impress your guest with it! Know for having everything but the kitchen sink in it our ‘pimped up’ version turns this everyday dish into a stand out main.

 

Serves 4 as a main meal

 

Ingredients

 

1 x packet of Pasta Belly Strozzapreti

1 tsp. Salt

1 x Jar of Pasta Belly Puttanesca Sauce

12 Anchovies fillets in olive oil

2 tbs. Flour

1 Cup Gourmet Gateway Canola oil

2 Tbs. of Parmesan Cheese

Handful of fresh basil

 

Method

 

Start with a large pot of water with a teaspoon of salt on a high heat ready for your pasta & preheat your oven to 180 degrees.

 

Next pour your Pasta Belly Puttanesca sauce into a large saucepan and heat on a low simmer, our sauces are filled with capers and olives so you don’t need to worry about adding any.

 

While your sauce is heating & your water is boiling you want to start making your ‘pimped up’ items. First take your anchovies fillet from the oil and dry on a piece of paper towel for a few moment and then toss in flour, set aside.

 

To make your crunchy Parmesan crisps evenly sprinkle 4 rounds of parmesan cheese onto a sheet of baking paper on a baking tray, tiding the edges to form a circle with minimal gaps. Place in the oven on the top tray and bake for around 5 minutes, remove from the oven and allow to cool for about 10 minutes or until hard.

 

Your water should be boiled now so add your Pasta Belly Strozzapreti pasta to the boil water and set your timer for 8 minutes. After 8 minutes take a ¼ of a cup of the starchy pasta water & add to your sauce, this will give a beautiful gloss! Toss in your strain pasta and simmer for a further 3 minutes.

 

While all that’s going on add your canola oil to a small frying pan on a high heat, once slightly spitting add your flour-coated anchovies in 2 batches. You just want to get a nice colour on them, not dry them out! Drain on paper towel and set aside for serving time.

 

To serve divide your pasta & sauce evenly across 4 bowls. Scatter anchovies & basil then top with your parmesan crisp and serve! Enjoy!

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