Do not throw me the stone! I know, tomatoes are not in season… In my defense, I used tomato flesh in a box! And frankly, when it’s so cold, a good pasta dish doesn’t hurt.
Last Sunday, I wanted a little warm and especially the sun on my plate. I looked in my cupboards and there was tomato flesh, canned black olives and wholemeal spaghetti. I lacked an ingredient: basil (I know, not the season*). As I am lucky to live in Paris, I only have to go downstairs to buy a little bouquet at my favorite primeur. I had everything for my dish. I note that I also had some capers in the fridge.
This is what I like most in the cuisine, making delicious dishes from the ingredients that surround us. Sometimes, like here, you need nothing to prepare a very nice and good plate. Honestly, my dear carnivores friends, this plate doesn’t make you envy? No need for meat, right?
I hope this simple recipe will warm you up.
*Regarding my consumption of seasonal vegetables, I made a lot of progress! Last year I ate cucumber in the middle of winter. Today, I give myself some very rare pleasures of summer vegetables (like making me once during the winter zoodles). As for the rest, I do at best to consume local and seasonal.
Spaghetti a la puttanesca
For 2 personnes
Preparation time : 10 minutes / Cooking time : 20 minutes
1 tomato flesh box
1 small can pitted black olives
2 tbsp capers
1 small bunch of basil
salt and pepper
whole wheat spaghetti (quantity according to your hunger)
In a small saucepan over medium heat, pour 1 tablespoon of olive oil and add the chopped shallot. Leave for two minutes.
Add the tomato flesh and mix. Then add the olives, coarsely chopped and the basil. Season. Cook for 10 minutes, stirring occasionally.
Cook your pasta in boiling water for the last 10 minutes.
Drain the pasta and put it back in the cooking pan. Pour the sauce over and mix. Serve it.