Occasionally I scroll through this site and think...hmmm, where is a recipe for this or that. Based on how hungry I am at the time! Or what I was hoping to make for the family or my team for lunch or dinner! So this is such a recipe. A light and simple lunch that can easily be whipped up in around 10-15 minutes with pretty much stuff you probably have in the cupboard or fridge already. Pasta all Puttanesca. The origins of the name are sketchy and something to do with prostitution. I'm guessing pasta kept the girls full of energy... #facepalm You can read all about it HERE. If you must. In the meantime, it is just delish.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 250 Grams spaghetti pasta
- 4 Garlic Cloves
- 4 Anchovies
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1/2 Teaspoon Dried Red Chilli Flakes
- 1 Tin Diced Tomatoes
- 100 Grams black olives, pitted
- 1 Tablespoon Capers
- Handfuls Flat Leaf Parsley chopped finely
- 50 Grams Parmesan
Bring a large saucepan of salted water to the boil. Add spaghetti and cook till al dente.
Meanwhile, in the Thermomix bowl, place garlic, anchovies and EVOO. Chop 5 sec/speed 6. Scrape bowl and add chilli flakes. Sauté 5 min/Varoma/speed 1.
Add remaining ingredients, except for parsley and parmesan. Cook 10 min/100°C/Reverse/speed slow.
Drain spaghetti and return to the saucepan. Pour sauce over and add parsley. Stir to combine.
Serve with grated parmesan.