Favourite Comfort Pasta

Having staggered back from the market loaded with goodies and knowing I am out again this afternoon and evening and with the weather being cold and damp, a quick, filling, comfort flavoursome lunch was in order. My favourite comfort pasta easy to cook in less than 15 mins all from stuff that I always have in the cupboard, fridge and freezer. this is my first submission for Presto Pasta Nights hosted by Ruth at Once Upon a Feast.

I am not sure what it is called, or where I found the recipe originally, it is basically a tomatoless Puttenesca – or “Whore’s Style” a dish that originated in Naples.

I adore anchovies and always have a jar of them in the fridge. I enjoy their robust salty strong flavour and they are useful in a number of dishes. The wonderful thing about anchovies is that if you fry them in some good olive oil over a low heat they magically melt into a lovely paste that will coat pasta or stir into a sauce. Add some other flavours and you have a sublime but very simple base of a dish.

Anchovy, Chilli and Caper Pasta

For one person:

“Melt” a few (or if you are me rather more) anchovy fillets in good olive oil in a small frying pan, keep the pan on a low heat, I use my smallest gas burner on the lowest heat and also use the diffuser. Nudge the anchovies with a wooden spoon and move them around, they will soon start to disintegrate and melt into the oil, this takes some minutes. Meanwhile boil the kettle and put the pasta on to boil.

When the anchovies are melted add capers, chopped chillis (I used very lazy), garlic (again very lazy) and a snipped up pickled green chilli, and stir in to make the sauce.

For variation here you can add tinned tuna, sweetcorn, olives, preserved lemons, white wine. My secret food shame is that I sometimes used chopped up and fried hot dog sausages in place of the anchovies. I know that frankfurters are not meant to be nice, but I do rather like them from time to time……

When the pasta is cooked, drain and pour into the pan with the anchovy, chilli, caper etc mixture in, quickly stir, sprinkle with Parmesan (I grate loads at once and freeze in a large Tupperware box), chilli flakes and S&P; to taste.

Simple food but so so good and the perfect quick Saturday lunch.

Other recipes with capers include
Asparagus & Tofu Salad with Charred Caper & Mustard Dressing
Pepper & Caper Salad