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Make Quick Puttanesca Spaghetti

The ‘BOSH!’ boys, Henry Firth and Ian Theasby, have created this delicious pasta dish with olives, garlic, chillies, broccoli, and capers.

Serves 6

Ingredients
  • 2 small red chillies, fresh or dried
  • 20g flat-leaf parsley
  • 10 Kalamata olives
  • 4 garlic cloves
  • 4 tbsp olive oil
  • 1 tbsp capers, plus 1 tbsp of brine from the jar
  • ½ tsp salt, plus a little extra
  • 700g passata
  • 500g spaghetti
  • 220g Tenderstem broccoli
  • 1 lemon
  • Large saucepan on a medium-high heat | Large saucepan of boiling salted water on a high heat

Puttanesca Spaghetti

Method:
  • 1. Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you
    prefer a milder sauce, and finely chop. Separate the parsley stalks and finely chop, reserving
    the leaves for later. Stone and roughly chop the olives.
  • 2. Peel two of the garlic cloves. Pour two tablespoons of the oil into the empty saucepan, crush in the garlic and add the chillies, parsley stalks, olives and capers and stir for 2–3 minutes. Add
    the ½ teaspoon salt and 1 tablespoon of the salty brine water from the jar of capers. Leave to cook for a minute, then add the passata. Taste and season with salt if necessary. Turn the heat to medium and leave to simmer while you move on to the next step.
  • 3. Add the spaghetti to the pan of boiling water along with the remaining 2 garlic cloves.
    Cook until al dente, following the instructions on the packet.
  • 4. Meanwhile, carefully slice the broccoli stems from top to bottom, creating thin strips. Add these to the spaghetti pan for the last 30 seconds of cooking time to quickly soften. Drain the pasta and broccoli in a colander and return them to the pan. Pour over the sauce.
  • 5. Roughly chop the parsley leaves and add them to the pan. Pour over the remaining 2
    tablespoons of oil and squeeze over the juice of a whole lemon, catching any pips in your
    other hand. Mix everything together and serve immediately.

Words by AMAGAZINE

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