COD PUTTANESCA WITH BROKEN SPAGHETTI

The combination of flavours in puttanesca sauce is mouthwateringly good. Salty anchovies with chilli and garlic make the perfect base for a savoury tomato sauce and I love the little pops of flavour that come from the olives and capers here. Dab the anchovies with kitchen paper to remove excess oil, roughly chop them, then fry them in a large deep pan for two minutes with the garlic and chilli, breaking up the anchovies with a wooden spoon. You won’t need cooking spray, as there is enough residual oil in the anchovies. Spoon in the oregano, rosemary and sage and stir-fry for about 30 seconds, then add the tomatoes, tomato purée and measured water. Bring to a rapid simmer, then tip in the broken spaghetti. Give this a good stir around to ensure that the strands are separated, then add the olives and capers. Lay the frozen fish fillets on top of the stew, season with salt and pepper, pop a lid on and leave to simmer for 15 minutes. Remove the lid and use a fork to shuffle the pasta about (being careful not to break up the fish), just to ensure it isn’t clumping. Simmer for five more minutes, then check the spaghetti is cooked through. It should be al dente but not hard. Serve immediately, scattered with more rosemary and sage.

Serves four Calories: 412

INGREDIENTS

50g can of anchovies in olive

oil, fully drained 3 garlic cloves, crushed 1 red chilli, deseeded and

finely chopped

2 tsp dried oregano

1 tsp finely chopped rosemary

leaves, plus extra to serve 6 sage leaves, finely chopped,

plus extra to serve

2 × 400g cans of chopped

tomatoes

1 tbsp tomato purée

350ml water 250g dried spaghetti, strands

broken into quarters 16 pitted black olives, sliced

2 tbsp capers

4 frozen cod fillets

METHOD TOP TIP

If you are using fresh, not frozen, fish, pop the fillets on top of the stew when there is about six minutes’ cooking time remaining.