Puttanesca Pasta

Ingredients
2 Tbls Olive Oil
1 Onion
2 Cloves Garlic
2 400G ((14.1oz) Tins Peeled Italian Tomatoes
1 tsp Sugar
1 tsp Salt
½ tsp Black Pepper
2 tsp Italian Herbs
4 Anchovy Fillets
2 Tbls Capers
¼ Cup Pitted Black Olives

Method
1 In a deep saucepan heat olive oil over medium heat.
2 Add sliced onions and garlic and sauté until soft.
3 Add tomatoes, sugar, salt, pepper and Italian herbs and sauté for 30 minutes.
4 Blend sauce using a stick blender.
5 Heat a little olive oil in a saucepan and add the anchovies.
6 Saute until they soften.
7 Add the capers and Olives and cook for 2 minutes. Add to tomato sauce and cook through.
8 Serve over pasta of your choice. I like Puttansca sauce with Spaghetti or Linguini pasta.

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Marinated cheese salad

IMG_5240This is delicious served with crisp flat bread or focaccia  and white wine in the summer. Due to it being marinated it will keeps for ages in the refrigerator.

INGREDIENTS
2 balls firm mozzarella cheese – cubed
250 grams feta cheese – rinsed and cubed
1/2 cup pitted black olives – cut in half
3/4 cup sun-dried tomatoes – sliced into 1/3rds
3 cloves garlic – crushed
5 whole chillies – red or green
3/4 cup pecan nuts – broken in half and added when serving
Fresh basil leaves for decorating

DRESSING
1 cup oil -not extra virgin olive oil
1/4 cup balsamic vinegar
1/2 tsp salt

METHOD
1. Place all ingredients into a large rectangular plastic container with a lid.
2. Pour over the dressing.
3. Leave to marinade for a few days.
4. Decorate with fresh basil and pecan nuts before serving.