I would think that living in Israel and confessing to an aversion to olives would be considered grounds to be stripped of your teudat zehut. However my years of teaching experience has taught me that olives are second only to fresh coriander - that's cilantro for readers from the other side of the pond - in the list of contentious ingredients and I tend to avoid using them in Delicious! classes for this very reason.
This means that olive fans get to miss out on some real gems....or they would miss out if I wasn't happy to share these winning recipes through my Delicious! newsletter.
This fabulous 'Puttanesca' sauce is a prime example and a must-make for everyone who shares my affection for this spirited, little fruit.
Cook up a batch today and toss through pasta to enjoy hot or cold, spoon over a jacket potato or even use as a base when baking chicken or fish.
Whoever knew that the olive counter at your local supermarket could offer so much potential!
O-LIVE YOU PASTA PUTTANESCA
6 tablespoons olive oil
6 anchovy fillets, chopped (optional)
1/2 teaspoon crushed garlic
2 tins chopped tomatoes
Salt
1 teaspoon dried oregano
2 tablespoons capers (optional)
1/4 cup sliced, pitted olives
1: Heat oil in a large pan over low heat and stir the anchovies (if using) with a wooden spoon till they dissolve.
2: Add the garlic and cook for about 15 seconds then add the tomatoes with a tiny pinch of salt and bring to the boil.
3: Turn the heat down and simmer 30-40 minutes till the tomatoes have reduced and separated from the oil.
4: Meanwhile boil spaghetti till al dente - just firm - and then drain.
5: Add the oregano, capers and olives to the tomato sauce and then toss the drained pasta through the sauce together with an extra tablespoon of olive oil.
6: Check if pasta needs salt and then serve.
COOK'S NOTES: Anchovies undoubtedly beat even coriander in the 'Most Hated Ingredient' stakes but here they give a wonderful saltiness and depth to the dish. Leave them out if preferred and add extra salt at the end if necessary. Capers are also viewed with suspicion by many a diner - I'm yet to see a caper with teeth but you'd think they bite from people's reactions - so these may be left out too if preferred and only the olives added.
This means that olive fans get to miss out on some real gems....or they would miss out if I wasn't happy to share these winning recipes through my Delicious! newsletter.
This fabulous 'Puttanesca' sauce is a prime example and a must-make for everyone who shares my affection for this spirited, little fruit.
Cook up a batch today and toss through pasta to enjoy hot or cold, spoon over a jacket potato or even use as a base when baking chicken or fish.
Whoever knew that the olive counter at your local supermarket could offer so much potential!
O-LIVE YOU PASTA PUTTANESCA
6 tablespoons olive oil
6 anchovy fillets, chopped (optional)
1/2 teaspoon crushed garlic
2 tins chopped tomatoes
Salt
1 teaspoon dried oregano
2 tablespoons capers (optional)
1/4 cup sliced, pitted olives
1: Heat oil in a large pan over low heat and stir the anchovies (if using) with a wooden spoon till they dissolve.
2: Add the garlic and cook for about 15 seconds then add the tomatoes with a tiny pinch of salt and bring to the boil.
3: Turn the heat down and simmer 30-40 minutes till the tomatoes have reduced and separated from the oil.
4: Meanwhile boil spaghetti till al dente - just firm - and then drain.
5: Add the oregano, capers and olives to the tomato sauce and then toss the drained pasta through the sauce together with an extra tablespoon of olive oil.
6: Check if pasta needs salt and then serve.
COOK'S NOTES: Anchovies undoubtedly beat even coriander in the 'Most Hated Ingredient' stakes but here they give a wonderful saltiness and depth to the dish. Leave them out if preferred and add extra salt at the end if necessary. Capers are also viewed with suspicion by many a diner - I'm yet to see a caper with teeth but you'd think they bite from people's reactions - so these may be left out too if preferred and only the olives added.