Spaghetti alla Puttanesca

While we “cannot” tell you the meaning of Puttanesca or where it originates from we can tell you that it’s absolutely delicious!

Ingredients Hamour Fillet, whole. Tomato Paste. Brown Onion, finely diced. Spaghetti. Chilli Flakes. Capers. Tomato Passata. Fresh Parsley Garlic, thinely sliced. Chicken Stock. Pantry Items Olive Oil. Salt and Pepper.

Recipe #80 Livefreshr Timeline

0 Peel garlic and thinly slice.

Chop the parsley and the onion 0.5 separately and set aside.

Heat a pot of salted water to boiling 2 on high heat.

Season the hamour fillets with salt 2.5 and pepper on both sides.

3 In a pan, heat a little olive oil

Add the hamour and cook for 8 2-3 minutes on each side, or until browned and almost cooked through.

9 Transfer to a plate and set aside.

Add the spaghetti to the now boiling 9.5 water; cook for 10 minutes, or until al dente.

In the same pan used to cook the hamour, heat a small amount of olive 10 oil over medium heat, until hot. Add the garlic and onion; cook for 30 seconds or so, stirring frequently.

Add the tomato passata, tomato paste, chicken stock, capers, 2/3 of 11.5 the parsley and as much of the chilli flakes as you would like.

Bring the sauce to the boil and reduce 13 to simmer.

15 Add the hamour into the sauce. Simmer for for a further 5-6 minutes 15.5 so the sauce can reduce slightly, or Estimated Number of Minutes until the hamour is cooked through and firm.

The spaghetti should now be ready, 19.5 drain it and add this to the sauce

When the hamour is cooked through, 20.5 turn off the heat.

Gently break apart the hamour fillets 21 into bite sized chunks.

20.5 Season with salt and pepper to taste.

To plate your dish, divide the 21 spaghetti accordingly. Garnish with the remaining parsley. Enjoy!