PUTTANESCA PASTA LA BOMBA
Serves: 2
■ 1 tbsp (15 ml) olive oil
■ 8 anchovies, chopped, plus
■ 1 tbsp (15 ml) anchovy oil
■ 6 garlic cloves, minced
■ 1 dry shallot, finely chopped
■ 2 tbsp (30 ml) capers, drained
■ 1/2 cup (125 ml) pitted olives, halved
■ 1/4 tsp (1 ml) ground pepper
■ Salt
■ 8 oz (250 g) spaghetti
■ 1 can (14 oz/ 396 ml) tomatoes (cherry or plum recommended)
■ 1 tbsp (15 ml) harissa, or 1/2 tsp (2.5 ml) chili flakes
■ 1 tsp (5 ml) balsamic vinegar
■ Zest (grated peel) of 1 lemon
■ 3/4 cup (180 ml) grated Parmigiano-reggiano cheese
■ 1/2 cup (125 ml) chopped fresh flat-leaf parsley
■ 1/2 cup (125 ml) fried bread crumbs, optional ( fry crumbled bread in olive oil over low heat until browned, about 10 minutes)
1. In a large, heavy frying pan over medium heat, cook together the olive oil, anchovies, anchovy oil, two-thirds of the minced garlic, shallot, capers, olives and pepper, for about 3 minutes. Stir mixture, cooking just until garlic and shallot begin to brown.
2. Cook spaghetti in a pot of salted, boiling water until al dente.
3. Add the tomatoes, harissa and vinegar to the frying pan, and heat until simmering briskly, then lower heat and let barely simmer for up to 10 minutes or until slightly thickened.
4. Remove from heat and add lemon zest and remaining garlic. Season to taste with salt.
5. When draining pasta, reserve 1 cup (250 ml) pasta water. Return drained pasta to pot and add sauce, 1/2 cup (125 ml) of the cheese and half the parsley.
6. Add the pasta water, 2-3 spoonfuls at a time, incorporating it into the sauce. You may or may not use up all of the water. The goal is to have pasta coated by the sauce, not drowning in it.
7. Serve in warmed bowls, sprinkled with bread crumbs and the remaining cheese and parsley.