CONCHIGLE PUTTANESCA

This dish is quite a contrast to Penne Arrabiatta, mainly because of the absence of a sauce. It still is another fine way of cooking pasta.

Macaroni/Shell Pasta

8 Cherry Tomatoes or 4 Small Tomatoes Cut in Quarters

8 Olives

2 Teaspoons Anchovy Paste

2 Teaspoons Capers

1 Teaspoon Chilli Flakes

2 Garlic Cloves

Salt to Taste

Finely chop two cloves of garlic and sauté in a pan with a good amount of olive oil. Add to the pan a handful of chopped olives once the garlic is sautéd. As soon as that’s done add some capers and a couple of teaspoons of anchovy paste and continue cooking. The olives, capers and anchovies are salty, so no additional salt is required, though a pinch can be added later after tasting. Add a teaspoon of chilli flakes and the cherry tomatoes and give it a mix. Make sure the tomatoes retain their shape. Lastly add the pasta and mix all the ingredients well. Macaroni or spaghetti both work fine in this case.

As always top the dish with parmesan cheese, lashings of olive oil and freshly ground pepper black pepper. Serve with the bruschetta or simply just the way it is.