I love some of Jamie's ideas and this is a one of all time favourites and quick to make - spaghetti puttanesca.
Spaghetti puttanesca - Jamie Oliver's recipe (link to the tv series 30-Minute Meals)
Serves 4-6
Ingredients:
tin of tuna in olive oil/ sunflower oil
small tin of anchovies
small bunch of parsley - chopped - separately leaves and stalks
2 garlic cloves crashed
800g of chopped tomatoes or a mix of passata and chopped tomatoes - I used 500g carton of passata and 400g carton of chopped tomatoes
2tsp of capers - drained
2 generous handfuls of black pitted olives
pinch of cinnamon
1 tsp of chili flakes
salt and pepper
lemon juice from half - whole lemon
500g spaghetti
Let's do it:
Cook the spaghetti according to the instruction on the packet.
In the meantime in a pan pour the oil from the tuna tin and add crashed garlic, fried gently until garlic starts being golden add chopped parsley stalks, chili flakes, capers, anchovies and anchovies oil (don't be alarmed if it looks like a lot of oil) Fry for a minute or two and add broken into pieces tuna and passata/ chopped tomatoes with a pinch of cinnamon and some black pepper. Boil for a short while, add chopped parsley leaves season with salt and pepper.
When draining spaghetti save some of the liquid (not more than 100ml depending on how thin/ thick your sauce is) I always add a bit, perhaps 50ml to the sauce. Sprinkle lemon juice over the pasta, add the sauce and mix well. Buon appetito!
I think I fell into a time whole as I did not post anything for ages. Finally it's warmer in London and a kind of spring arrived;)
Baked salmon with crushed potatoes, green beans and black olive tapenade
Serves 2
Salmon
Two frozen salmon fillets
Butter
Oil
Slices of lemon
Preheat the oven to 200C (fan assisted). Pour a tablespoon or two of oil into a baking tray and put the fillets in. Top each fillet with a couple of small slices of butter, black pepper and slices of lemon. Bake for 35 minutes.
Crushed potatoes
250g of new potatoes/ Charlotte potatoes
Olive oil/ rapeseed oil
Salt and pepper
Chopped chives
Wash the potatoes and cut into smaller pieces, boil in salted water until tender for 15 - 18 minutes and drain. Pour over 2 tablespoons of olive oil or rapeseed oil, season and crush the potatoes with a fork.
Tapenade
This makes more tapenade than you need for your dinner but it's so delicious that can be eaten with anything! Can be stored in a sealed container in a fridge for up to two weeks.
180g black pitted olives
a juice of one small lemon
2 tbsp of capers, drained
6 anchovies fillets, rinsed
1 garlic clove, peeled and chopped finely
parsley
basil leaves
salt and pepper
2-4 tbsp of olive oil or rapeseed oil
Tip all the ingredients to a food processor and whizz briefly if you prefer a coarse texture or for longer if you prefer a smooth texture.
Serve as on the picture below:) Enjoy!
