A fiery pasta sauce, the original puttanesca would use a fair bit of oil, but for our Skinni version we use as little as possible and ramp up the tomato instead. Made with olives, capers, and anchovies, the sauce is not so much fishy as deeply savoury. Often used sparingly as a seasoning, anchovies bring a salty depth that salt alone would not achieve and is a great little addition to your culinary arsenal. If you do not want to make your own sauce then use a store-bought version but do watch out for the calorie content before you commit.
Heat the oil in a frying pan over medium heat.
Squeeze the Skinni beef links from their skins and add to the pan. Chop roughly with a wooden spoon and stir until broken down into chunks and beginning to brown.
Add the garlic, chilli, and anchovies. Stir for 1 minute taking care that the garlic does not burn.
Add the passata, tomato puree, olives and capers. Stir well to combine.
Turn down the heat and simmer for at least 20 minutes, or until the sauce is thick and glossy.
Butternut spaghetti cooks best in the microwave, covered. About 2 minutes, with 1-minute rest, depending on the strength of your machine.
Serve the sauce over the spaghetti and garnish with fresh parsley.
Ingredients
Directions
Heat the oil in a frying pan over medium heat.
Squeeze the Skinni beef links from their skins and add to the pan. Chop roughly with a wooden spoon and stir until broken down into chunks and beginning to brown.
Add the garlic, chilli, and anchovies. Stir for 1 minute taking care that the garlic does not burn.
Add the passata, tomato puree, olives and capers. Stir well to combine.
Turn down the heat and simmer for at least 20 minutes, or until the sauce is thick and glossy.
Butternut spaghetti cooks best in the microwave, covered. About 2 minutes, with 1-minute rest, depending on the strength of your machine.
Serve the sauce over the spaghetti and garnish with fresh parsley.
