Amped Up Pasta Puttanesca
Pasta Puttanesca is a fresh-flavoured pasta with an incredible top note. Some like using basil but I prefer Italian parsley, it is up to you really how you want to put your spin on it and best of all, is incredibly easy to make.
As you may notice, I have added a few ingredients of my own to body it up.
I have added dried shrimps, shallots, garlic powder, rice wine and chives to the mix because I feel like it needs to explode more on the taste buds. Let me know if you like it!
I was inspired to make this dish after a friend gave me a jar of anchovies.
First, fry your prawns until they are 70% done and keep aside. With the remaining oil, add dried shrimps followed by anchovies.
Then add shallots and fry until it begins to soften, quickly add garlic to the mix.
Followed by capers and some garlic powder.
No, it is not an overkill to add garlic powder because it is essentially the main 'nose' to the dish. Once you start adding tomatoes, it will round off the taste and you may need to adjust the level of garlic again, so keep your powder nearby.
Now add tomatoes followed by rice wine.
Taste your sauce now, you would probably need to start balancing with a little salt and sugar now.
In my opinion, the rice wine really does help with the taste - it is an excellent combination with seafood, tomatoes and capers.
Add in cooked pasta and your prawns and continue to stir them.
As you are just about to turn off the fire, add fresh Italian parsley and fold it in.
Garnish with a little chives and enjoy.
~Remembering Antonio Carluccio~
Prep time: 15 mins
Cooking time: 15 mins
Recipe serves 3-4
8 prawns (marinate in salt, paprika, rice wine, onion powder)
200 g spaghetti (I prefer using angel hair)
1 tsp dried shrimps
2 tbsp capers
4 cloves garlic, sliced
2 shallots, sliced
2 peeled tomatoes (from can)
2 tbsp Shaoxing rice wine
1 tsp garlic powder
3 sprigs Italian parsley
3 tsp finely sliced chives
Salt and sugar to taste