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Spaghetti Puttanesca à la Jette

updated

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Ingredients for 2 servings:

  • 250g spaghetti
  • 1 tsp, heaped garlic, chopped, in chili oil
  • 1 spring onion(s), finely chopped
  • 1 m.-large zucchini, cut into small pieces
  • 1 handful of chopped black olives
  • 1 beef tomato(s), chopped
  • salt and pepper
  • Soy sauce
  • basil
  • oregano
  • Paprika powder, sweet
  • 3 anchovy fillets, pickled
  • 4 tbsp olive oil
  • e.g. Parmesan, at best a nice Pecorino

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

light, tasty and quick to make

Cook spaghetti according to instructions. Sauté the spring onions, garlic, and zucchini in olive oil one after the other. Then add the anchovy fillets and olives and season with the spices and herbs. Finally, briefly stir in the chopped tomato. Stir in the cooked and drained spaghetti and serve hot with plenty of Parmesan cheese (optional).

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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