Spaghetti puttanesca

 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!

Pasta con salmone

We recently came back from Paxos and after having a Greek feast for over a week we are craving different type of food so here is simple and super quick pasta with salmon, this time linguine because this was available from the storage cupboard.

Creamy linguine with salmon

Serves 3

Ingredients:
200g smoked salmon, roughly cut into chunks
200ml pot of single or double cream (with double cream tastes better but...calories so make your own judgement)
50-80ml of milk
3 tbsp of drained capers
350g of linguine
handful of fresh, chopped dill 

Let's do it:
Cook the linguine according to instructions on the package. When draining keep a bit of the pasta liquid to add to the sauce - more or less 50ml.
In another pan gently bring to boil salmon, capers, cream and milk.; simmer briefly, add dill and season well. Turn of the gas add pasta with the saved liquid.
Served with lemon wedges.