Add a good amount of olive oil when you fry the garlic. This gives the sauce a wonderful richness. Get the sauce on early if you can, and let it tick away on low heat. The longer it cooks the better.
Spaghetti puttanesca, Shiraz reduction with Italian green salad
Cook time: 35 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Garlic
Couple
5 clovesFamily
7 clovesPassata
Couple
Two thirds of the jarFamily
1 large jarOlives, capers and shiraz reduction
Couple
1 pottleFamily
1 pottleSpaghetti
Couple
350gFamily
500gMesclun
Couple
1 bagFamily
1 bagItalian dressing
Couple
1 pottleFamily
1 pottleCherry tomato
Couple
1 bagFamily
1 punnetCucumber
Couple
1/2Family
1Seed mix
Couple
1 bagFamily
1 bagInstructions
1
Peel and mince the garlic.
In a medium pan on medium heat, cook the garlic for 30 seconds in a big splash of olive oil.
Add the passata. Bring to a simmer, then reduce the heat to medium low.
Add the olives, capers and shiraz reduction.
The longer you can cook the sauce the better.
2
Place the mesclun in a bowl.
Cut the cucumbers in to half moons.
Halve the cherry tomatoes.
Add them all to the bowl along with the seed mix.
3
Bring a large pot of salted water to boil. Once the water is boiling, cook the pasta for 10 to 12 minutes (or as per packet directions). Strain and toss with a little olive oil.
Taste the sauce and add a little salt, as needed.
4
Add a pinch of salt and the dressing to the salad. Gently toss to combine.
Serve pasta topped with puttanesca sauce with the tossed salad on the side.
