Fresh Spring Onion Puttanesca
Ingrediënten
- ¼ cup olive oil
- 7 to 8 anchovy fillets drained
- 1 bunch spring onions halved lengthwise and thinly sliced
- ¾ cup pitted green black, and/or red Cerignola olives, coarsely chopped
- ¼ cup large capers or stemmed caper berries drained and coarsely chopped
- 6 large cloves garlic thinly sliced
- Zest of 1 lemon about 1 1/2 tsp.
- 1 tbsp. Calabrian chili paste or 1 1/2 tsp. crushed red pepper
- ½ cup white dry vermouth
- 2 pints cherry tomatoes halved
- A few leaves of fresh basil torn
- Salt to taste
- 1 lb. spaghetti
- ½ cup mixed fresh mint and flat-leaf parsley leaves chopped
- Pepper to taste
Instructies
- Bring a large pot of water to a boil for the pasta.
- In a large deep skillet with a lid, heat olive oil over medium to medium-high heat.
- Add anchovies.
- Cover the skillet and swirl until the anchovies begin to break down, about 2 minutes.
- Uncover the skillet and mash the anchovies until they melt into the oil.
- Add spring onions, olives, capers, garlic, lemon zest, and chili paste.
- Cook, stirring often, until the spring onions wilt (1 to 2 minutes).
- Pour in the vermouth and cook, stirring often, until the liquid is absorbed (about 3 minutes).
- Add cherry tomatoes.
- Cover and cook, shaking the skillet often, until the tomatoes slump (7 to 8 minutes).
- Stir in torn basil leaves.
- Salt the boiling water and add the pasta.
- Cook until 1 minute shy of the package directions.
- Scoop out about half a cup of the starchy cooking water, then drain the pasta.
- Toss the pasta and half the chopped herbs with the sauce; add the cooking water as needed if the pasta is dry.
- Season with salt and pepper.
Notes / Tips / Wine Advice:
Serve the Fresh Spring Onion Puttanesca in shallow bowls, topped with the remaining chopped herbs.
Nutritional Information
Calories: 450 kcal
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