Jamie Oliver Puttanesca Pasta Sauce Salad Recipes

Steps:

• twist pasta in hand then drop vertically into salted water. use tongs to move it around. helps keep from sticking. use oil from tuna, heat, add dried chili, crush garlic in, add capers (great fragrance), add anchovy fillets and break up with tongs, add in chopped parsley stalks, add tuna, sprinkle cinnamon (great with fish), squeeze olives out of pits into pan, add spaghetti to pan when ready (don't have to drain), toss around in pan or use tongs, bit of parmesan if want to, add bit of starch water if sauce too dry, sprinkle chopped parsley leaves, drizzle bit of extra virgin olive oil must eat pasta as soon as ready; tastes terrible if leave it too long SALAD cut fennel in half and use thinnest Cuisinart blade to chop chop radish with leaves in as well, put in bowl then add sea salt, 3-4 tbsp olive oil, add juice of 1 lemon squeezing it in, mix it in

Steps:

• Cook the spaghetti in salted, boiling water until al dente. Meanwhile fry the garlic, capers, olives, anchovies, chiles, and oregano in a little olive oil for a few minutes. Add the tomatoes, bring to a simmer, and continue to cook for 4 or 5 minutes, until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained spaghetti into it, toss it over, and cover with the sauce. Rip all the basil over it, correct the seasoning, and drizzle with good extra-virgin olive oil.

Steps:

• Bring a large pan of salted water to the boil.
• Throw in the pasta and garlic and simmer for about 5 minutes or until al dente, and drain.
• Put the garlic to one side for the dressing.
• Put the pasta in a bowl.
• Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to the bowl.
• Squash the garlic cloves out of their skins and pound in a pestle and mortar.
• Add the vinegar, oil and seasoning.
• Drizzle this over the salad, adding a little more seasoning to taste.