Whenever time and raw materials are short, whether that is because you've been working late (whatever your profession), or you've just been too lazy/hungover to go the shops, pasta is usually the answer. No real resol… Boil the water for the pasta and blanch the tomatoes for a couple of minutes. Photograph: Felicity Cloake/Guardian, Anemia: What Is Anemia? Put a large pan of well-salted water on to boil. Milano n. 00834980153 società con socio unico, player/empty/article&npa=1||player/&npa=1, How to Make Lasagna: the 10 Most Common Mistakes. Add the garlic and cook an additional 2 minutes. Check the seasoning. Fresh tomatoes seem contrary to the spirit of this dish, especially when transplanted to an autumnal Britain; unless you simmer them long and slow, as the River Cafe suggests, they'll never pack enough flavour. Whatever the truth about its origins and myths, I think the most oft-quoted story, that it was a cheap dish the working girls of Naples could knock up from the cupboard between tricks, is a useful one to bear in mind. In a large pot heat the olive oil over medium high heat. Drain the pasta well, then tip into the frying pan and toss well to combine. Born (allegedly) from a post-war enthusiasm for tomato-based sauces, the other ingredients are simple: olives, capers, anchovies, garlic and chilli. Then drain them, peel them, take the seeds out and cut them into cubes. Ready in under 20 minutes, this Spaghetti alla Puttanesca is an Italian classic and tastes like a dish from your favorite Italian restaurant. While also known as ulive e chiapparielle (olives and capers) it’s the name spaghetti alla puttanesca that has made this dish famous even outside of Italy. Felicity Cloake , guardian.co.uk  |  Updated: September 25, 2014 19:49 IST. But, as these don't dissolve, you shouldn't overdo it; The Geometry of Pasta's olive and caper-heavy dish had me reaching for the water. You can use the pasta you prefer, but we recommend spaghetti, like in the traditional recipe. Add the onion and sauté until soft and lightly caramelized, about 6 minutes. I’m feeling quite positive about 2013. Usually this is just an excuse for a double entendre about the dish's coarse, fiery flavours. I don't think it needs either; though the sweetness of the basil makes an interesting change, I find the oregano too strong, and neither marry as well with the other flavours as the peppery parsley. Stir in the chilli flakes, then the olives and capers, and turn up the heat slightly until you can hear them sizzling. Small bunch of flat-leaf parsley, roughly chopped. The milder onion, however, just gets lost, so I'm going to tell it to do just that. And please, feel free to share the other creations you knock up when the fridge is bare ... Top photo: Felicity Cloake's perfect pasta puttanesca. Sauté everything together for a minute and top with fresh chopped parsley for a simple dish that’s guaranteed to be a success. In a frying pan, brown one chopped clove (or even two) of garlic in olive oil, together with a tablespoon of desalted capers, a few well rinsed salt-packed anchovies, a handful of pitted black olives and some fresh hot pepper. Hartnett uses vinegary marinated fish rather than the salted kind and, pretty as they look, I really miss the rich savouriness that perfumes the other dishes. They should melt into the sauce, rather than supplying its garnish, leaving little trace of fishiness but an intense flavour of the sea. After a few minutes, add the chopped tomatoes with a little salt and cook for 10 to 15 minutes. Sforza adds white wine to the sauce and the River Cafe finishes the dish with a drizzle of lemon juice. But, as so often with Italian recipes, no two cooks put them together in the same way - and, generally speaking, everyone else is doing it wrong. I.V. Put a large pan of well-salted water on to boil. Angela Hartnett and Italian-American celebrity chef Lidia Bastianich use tinned tomatoes; Valentina Sforza, the author of 500 Pasta Dishes, goes for passata; The Geometry of Pasta makes a light tomato sauce and combines it with cherry tomatoes; Rachel Roddy of the Roman food blog Rachel Eats mixes ripe tomatoes and puree; while The River Cafe Classic Italian goes down the fresh-only route with plum tomatoes, as does Gennaro Contaldo with cherry tomatoes. Cook the garlic very gently until just beginning to colour, then add the anchovies and stir to dissolve. Most versions of this dish also include chilli, usually dried - whether that is crumbled whole peppers, as in the River Cafe and Sforza versions, or the chilli flakes used by Hartnett, Bastianich and The Geometry of Pasta - but sometimes fresh, as in Contaldo and Anna Del Conte's recipes. If that's what you've got in the cupboard, by all means use it - this isn't a dish that ought to stand on ceremony - but for preference, I'd stick with spaghetti. According to some, the name was adopted at the beginning of the 20th century, as this dish was a particular favorite with patrons of a brothel in the Spanish quarter of Naples. Hartnett puts onion in her sauce, while most other people use just garlic, in varying quantities - Sforza only infuses the oil with it before whipping it out, while Bastianich sticks in a clove a person, and most recipes go for roughly half that. 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