Pasta alla puttanesca

Also known as whore's pasta. Google is your best friend here. I believe that traditionally, spaghetti is used for this dish but I felt more like linguini when I made it.

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•  👜-list:
  • sundried tomatoes: the best you can get. You want them to be dried but still juicy, preferably conserved in oil.
  • caperberries: or regular capers. I find caperberries more appropriate for this since the taste is less sour to me and it has some kind of crunch.
  • black olives: I got mine canned since they were seedless. Fresh seedless black olives often just look so dried out to me, but the choice here is totally up to you.
  • anchovy: canned, in oil.
  • shallot: or red onion would work just fine too. Chop 'em up too! 

• • a few slices of bread
  • oil
  • herbs and/or garlic
• • spaghetti
  • Parmesan cheese
  • oil from the sun dried tomatoes
  • dried oregano
  • dried or fresh basil

• So here's a part of the list of the ingredients I used for my dish Just imagine some shallots along this -- I had already tossed them in the pan when I realised that I wanted to take a picture. 🙈

• Optional: pangritata

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• This one I owe to Jamie Oliver. He used in in a pasta in my early cooking days and that pasta became my first true love in cooking.
  Anyway, what is it? It's also called "poor mans Parmesan". Pangritata is made of fried breadcrumbs. Take some bread, preferably a little older, slightly dried bread, and shred it in your kitchen machine or blender, or you can chop it up finely. Then add some oil to a frying pan (I used a non stick one) and fry away! I always add some herbs for that extra touch. Yesterday, I used dried oregano and I would have used a garlic clove if I had one. But you can use any herb you like, really.
  Don't forget to put them on a piece of kitchen paper when they're done so the excess fat can be soaked up! 

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  How to 🍴:
  1. Start with the pangritata. Instructions: see above.
  2. Meanwhile, chop up everything from the first picture pretty finely, but not too fine either.
  3. Get your water boiling for your pasta. When it's boiling, add some salt but not too much since the anchovy is already salty and cook your pasta following the instructions. ❗️Cook them 2 minutes less for al dente pasta!
  4. Add some oil of the sundried tomatoes in the same pan you used for the pangritata. Start adding the chopped up ingredients: firs the shallot, then the anchovy, followed by the olives and tomatoes and finally the caperberries. It actually doesn't really matter what order you put them in the pan but I am kinda picky about those things and I like to believe that it tastes better that way. 
  5. Season with the herbs. Add some pepper if you wish.
  6. Drain your spaghetti, chuck it in the frying pan and mix everything well together. 
  7. Serving time! Put some of the delicous pasta in a bowl or dish, try to get as many of the ingredients in between the pasta and top it off with the bits you were not able to get in between. Sprinkle some pangritata and/or Parmesan cheese over it and voila, you're done!
  8. Sit back and enjoy! 

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• NOTE: This is not the traditional pasta alla puttanesca, normally there is no pangritata or pangritato or ... (you know what I mean). I just combined them because it tastes so good together!