Wow! I haven’t blogged for ages! I have been cooking loads but doing so for myself without the pressure to blog at the same time – i used to use my commutes to write blog posts but am using my tube time to watch TED talks, listen to podcasts and read aswell as watching the occasional episode of This Is Us!
Anyway – Summer is here and i fancied a light, fresh pasta dish. Inspired by the NYT Cooking app I cooked Summer Puttanesca – chilli kick, fresh lemon and rich anchovies were lovely in the South London heat tonight!
- 1 tsp Chilli flakes
- 2 Cloves Garlic – sliced
- 1 tin anchovies – chopped
- 1/2 jar of capers
- 1 bag rocket
- 1 Tin tuna
- 1 bunch parsley (chopped)
- 2 servings wholewheat spaghetti
Put the spaghetti on to boil as per instructions. In a separate frying pan heat some olive oil and gently fry the garlic and chilli until sizzling and softened. Add the anchovies and capers and allow the anchovies to melt. At this stage, keep mixing all together and add a ladle of the pasta water and add the rocket . Mix together, adding extra water if needed to loosen. Once the pasta is cooked, add it to the mixture and stir in the tuna. Finally stir the chopped parsley through ensuring everything is mixed together and the pasta is smothered in the sauce.
I served my dinner with some toasted lemon zest breadcrumbs on top and a side salad of asparagus, parmesan and pinenuts.