Puttanesca with Caesar Salad
Knife, chopping board, saucepan, roasting tray, mixing jug, salad bowl
For the pasta:
Cook the pasta (as per pack)
Add a little oil to a a frying pan and add anchovies, breaking apart with the back of a wooden spoon.
Thinly slice the garlic, add to the oil for 1 minute to infuse.
Add 1 can tinned tomatoes and allow to simmer for 15 mins.
Cook pasta (as per pack). When cooked, retain a little of the starchy cooking water (approx. 1/2 cup)
Fold the sauce into the pasta, with a little of the pasta water, and add the olives, capers and torn up basil leaves and a extra drizzle of extra virgin olive oil.
For the Caesar salad:
Cut bread into cubes, coat in oil and garlic and toast in oven at 200 Deg C for approx 10 mins.
Combine the ingredients for the dressing in a jug, and whisk/ blend together until smooth.
Using a peeler, make shavings of pecorino/ parmesan.
Break up salad leaves and add to a bowl.
Top with croutons, chicken pieces (if using) cheese shavings and drizzle with dressing.
Puttenesca (serves 4)
500g Tagliatelle (fresh or dried)
1 can tinned tomatoes,
2 garlic cloves,
30g anchovies (tinned)
1 spoon each kamalata olives and capers,
75g fresh basil
drizzle of extra virgin olive oil
1 large Cos/ Romaine Lettuce
1/2 ciabatta/ baguette/2 slices of bread
50g parmesan/ pecorino
(1 cooked chicken breast - optional)
2 cloves garlic
20g anchovies (tinned)
1 tsp mustard
1 tsp worcestershire sauce
225g mayonaise/ yoghurt (or mix)
1/2 tsp maple syrup/ honey