Fettuccine Alla Puttanesca

Name: Fettuccine Alla Puttanesca
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 350 g/ 12 oz pasta noodles; 150 ml/ ¼ pt extra-virgin olive oil; flat-leaved parsley, to garnish; 4 ripe plum tomatoes; 3 garlic cloves, chopped; 6 anchovy fillets; 12 stoned black olives; 2 shallots, chopped; 1 tsp ground black pepper; 2 tbsp capers, rinsed; 8 basil leaves; freshly grated Parmesan cheese, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Puttanesca means ‘in the style of the whores’, supposedly because it was much favoured by working girls as a late night pick-me-up. Using a food processor, this sauce takes only seconds to make, and is thus pretty neat for all kinds of workers.

Ingredients

12 stoned black olives
3 garlic cloves, chopped
6 anchovy fillets

Europe
United Kingdom
Side dish
Fish course
Pescatarian

Method

The day before or at least 6 hours before you want to eat, put the olives in a food processor with the garlic, anchovies, capers, basil, shallots, pepper and olive oil. Pulse-chop briefly to a coarse purée, scraping down the sides in between chopping. Transfer to a bowl, cover and refrigerate.

Cook the noodles in lots of rapidly boiling salted water, checking they are done after 8 minut