Puttanesca x Amatriciana, the baby

Puttanesca x Amatriciana, the baby

Here is my all-time favourite mid-week pasta. This is what would happen if Puttanesca and Amatriciana came together and had a baby. There’s probably a name for it hidden somewhere in the heart of Italy (let me know!). It’s got the briny punch and heat of Puttanesca, with the rich fattiness and spice of Amatriciana. I love it so much. Both these sauces are really about how you like to take them – more heat, more anchovies, more brine. Taste and adjust to your liking.

Serves 2

  • Ingredients

    1 tbs olive oil
    70g guanciale, cut into chubby little batons
    4 anchovies – or to your liking
    2 garlic cloves, smashed
    1 x 400ml can cherry tomatoes
    1 tbs capers
    1-2 tbs black olives (my favourite are the little Ligurian Taggiasca olives)
    ¼ tsp freshly grated black pepper
    Few sprigs fresh oregano
    Dried chilli, to your liking
    Zest of 1 lemon
    Spaghetti 2  

     

  • Method

    In a pan over medium/low heat, add the olive oil and guanciale. Fry until starting to crisp. Scoop out a few crispy bits for garnish. Add the anchovies and smashed garlic cloves, swirling the pan to melt them into the oil and guanciale. Toss in the cherry tomatoes, capers, olives, oregano, and a pinch of dried chilli. Let everything mingle for about 10 minutes while you prepare the pasta.

    Meanwhile, bring a pot of water to a rapid boil and generously season it with salt. Cook the spaghetti until it’s just molto al dente (slightly undercooked, as you'll finish it in the sauce). Scoop the pasta directly into the sauce, keeping it dripping with pasta water. Add about ¼ cup of the water to the pan and toss the pasta. Let it cook over low
    heat for 2 minutes, until the pasta is perfectly al dente. 

    Remove the garlic cloves, zest over the lemon, and serve immediately, garnished with the crispy guanciale and a kiss of olive oil.

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