There’s something quite wonderful about being home alone, just myself to please and my own whims and fancies to indulge… It means strong salty flavours, preserved fish, anchovies, smoked mackerel, salmon and carbs. There’s a whole lot of love wrapped up in a dish for one, and this spaghetti puttanesca sums it up for me… accompanied by a glass of red wine and ‘Eat, Pray, Love’ for company… Heaven!
2 cloves garlic
1 tsp chilli flakes
1 tsp mixed herbs
2 tbsp chopped anchovy fillets
1 Large handful kalamata olives
1 can plum tomatoes
1 large handful chopped parsley
1 tsp maple syrup
Black pepper to taste
75g dried spaghetti
1) Bring a large pan of water to the boil, add a pinch of salt once its boiling and add the spaghetti. Stir as the spaghetti cooks to avoid sticking.
2) Warm 2 tbsp olive oil in a pan on the hob.
3) Finely slice the onion, crush the garlic and add to the pan along with the chilli flakes, mixed herbs, crack of black pepper and 1 tsp maple syrup.
4) Once the onions and garlic have softened, add the tin of plum tomatoes, anchovy fillets and kalamata olives. Crush the tomatoes as you stir. Add a little water to the tomato can to gather the last of the sauce and add to the pan as the puttanesca reduces.
5) Once the sauce is soft and slightly reduced, stir through the chopped parsley.
6) Serve immediately over the cooked, drained pasta and add grated parmesan if required!