This recipe is not the traditional one but it’s packed with the sultry flavours of puttanesca.
No pics today. Let’s get down to business.
1 tsp cumin seed
1 tsp fennel seed
3 bay leaves
4 cloves of garlic
1/4 cup white wine
4 medium-sized bright red, super ripe regular tomatoes, roughly chopped
good quality anchovy (glass jar not tinned)
salt (not too much as the anchovy is quite salty)
500g shell pasta
Oil your pan generously. Once warm, throw your spices and bay in. Slowly stir until aromas are released. Throw the shallots and garlic in. Stir until translucent. Add salt. Throw the tomatoes in. Add wine. Let it cook. To thicken, leave the lid slightly open so water can escape.
Meanwhile, cook your pasta. Once the pasta is done, remove it from the pan and rinse it under cold water then put it in a colander and use your hands to turn it over until all the water has drained out.
The sauce should be done. Take it off, add 2 teaspoons of salsa macha and let it cool.
In a separate, small pan, add at least 8 fillets of your good quality anchovy as well as some of its own oil. Make sure the heat is at the lowest setting. As soon as it starts to sputter, turn the heat off. There will be enough heat in the pan to “melt” the anchovy. You don’t want to cook it, you just want to soften it and incorporate it into the oil.
Traditional puttanesca recipes ask you to melt the anchovy first and add all the sauce ingredients to it. The problem with this is that the gorgeous anchovy fragrance disappears into the sauce.
Once you are ready to plate, mix the sauce and however much pasta you want and top with generous scoops of the anchovy mixture.