Sunday, February 13, 2011

Jade: Bitemyputtanesca

It's been a week since I've left home and I have yet to venture out of my room save to go to work...and even that is within the same compound. I have the post-home blues and online shopping with its guarantees of "free delivery whenever you want" is enabling my lack of motivation to do anything that requires more energy than tapping on a keyboard. Sometimes I think all these modern conveniences do nothing but feed laziness and the general moroseness that comes with it. Take away my swivelly chair and I just might have to walk to the bathroom instead of wheeling myself..or knowing me..just go into retention; Take away my card or my internet and I'll actually be forced to get off my arse and rediscover the satisfaction I once got from exploring the aisles of Waitrose. Better yet, tell me Papa John's website is down and I'll have no choice but to cook something...I suppose I could get some Ensures from the wards but that would require me to walk further..

Spaghetti puttanesca~salty, spicy and definitely worth a walk to the kitchen.

120g spaghetti/ linguine
2 cloves garlic, minced
1 thai chilli, thinly sliced [or pepper flakes, I just happened to have fresh chillies]
2 anchovy fillets
200g tomatoes, fresh/canned [ I used cherry tomatoes..but whatever led me to believe I could/would peel the skins of 20 odd cherry tomatoes..we will never know. I lost the will to live after 4, so I say go canned...or get the heaviest tomato you can find]
1/2 tbsp capers, rinsed and drained
Splash of white wine
salt and sugar to taste
torn fresh basil

** It's meant to have olives but I didn't have any...or rather the grocery store didn't deliver them

1. Heat up some oil, I used the oil from the anchovy can. Gently sauteed the garlic, chilli and anchovy fillets until they melt into the oil.
2. Add the tomatoes, mashing them with your wooden spoon as you go along
3. Add the capers, olives and white wine, and let it all simmer on medium heat
4. In the meantime, boil your pasta in salted water
5. The sauce should be fairly thick by the time your pasta is ready. Season to taste and loosen it with some water from the pasta pot if it's too thick.
6. Add the drained pasta, chuck in some torn basil and give it all a good toss
7. Grate some cheese over it and give your fork a good twirl :)


  1. Hey miss,
    throw the tomatoes in boiling water for a few seconds n the skin will come off easy peacy lol

  2. I did, n dunked them in iced water after too.