This is the best putanesca recipe I've used. It's been perfected over years of testing! For veggies you can leave out the pancetta.
You can use peeled, tinned tomatoes if you want to go quick on this, but if you really want the best texture and real taste it's best to flash boil the best tomatoes you can find and then skin and de-seed them.
It's a great sauce for freezing any leftover sauce.
1) Flash boil the tomatoes by boiling a big saucepan of salted water. Once boiling throw the toms in for about 3-4 mins until you start to see the skins cracking. Then drain and fill up the pan with cold water and throw some ice in there too to stop them cooking.
2) Chop the shallotts, deseed and chop the chillies, chop the garlic. If the pancetta's not cubed, dice that up too.
3) Now go back to the tomatoes. Have a big chopping board and a collander to hand. The skins should fall off the tomatoes, if it doesn't just chop in half and peel off. Once the tomatoes are in half and without skin, just push your thumb through to get rid of all the seeds - do this over the collander as it's a bit messy. Once you have all the half tomatoes, de-skined and seeded roughly shop them on your big board.
4) Add some butter to a big pan (at least as big as the one you boiled the tomatoes in), throw in the shallots, & once browned add the garlic and anchovies. The anchovies will start to dissolve, then add the pancetta and cook through (3-4 mins). Chuck in the chiiles once the pancetta's cooked through and then throw in your rough chopped tomatoes.
5) Add one tin of the best tinned, peeled tomatoes you can find. If they're not chopped, chop them in the tin by running a sharp knife through the tin a few times. Then add a couple of teaspoons of good capers - probably about 20-25 in all. Cut the pitted olives in half and add these. I don't always add olives but it's great if you do. Kalamatta are best.
6) Stir and season with salt & pepper to taste. Then peel some leaves off the thyme (if you have fresh - if not, just a few generous pinches).
Cover and leave the sauce to simmer for half an hour. You'll see it reduce nicely into a nice thick sauce. About 10 minutes before serving peel a handfull of basil leaves, roughly chop, add and stir through.
Cook your pasta, drain. Put the pasta back in the pan with a little olive oil, add a big dollop of sauce and then toss about for a minute before serving with a lovely clump of freshly grated parmesan.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 8|
|Calories from Fat: 168 (78%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 59.8mg||18 %|
|Sodium 199.3mg||7 %|
|Potassium 256.6mg||7 %|
|Total Carbohydrate 5.6g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.2g|
|Protein 7.2g||10 %|
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Calories per serving: 215
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