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–+ servings

Fresh Spring Onion Puttanesca

Couverts4
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Ingredients

  • 1/4 cup olive oil
  • 7 to 8 anchovy fillets drained
  • 1 bunch spring onions halved lengthwise and thinly sliced
  • 3/4 cup pitted green black, and/or red Cerignola olives, coarsely chopped
  • 1/4 cup large capers or stemmed caper berries drained and coarsely chopped
  • 6 large cloves garlic thinly sliced
  • Zest of 1 lemon about 1 1/2 tsp.
  • 1 tbsp. Calabrian chili paste or 1 1/2 tsp. crushed red pepper
  • 1/2 cup white dry vermouth
  • 2 pints cherry tomatoes halved
  • A few leaves of fresh basil torn
  • Salt to taste
  • 1 lb. spaghetti
  • 1/2 cup mixed fresh mint and flat-leaf parsley leaves chopped
  • Pepper to taste

Instructions

  • Bring a large pot of water to a boil for the pasta.
  • In a large deep skillet with a lid, heat olive oil over medium to medium-high heat.
  • Add anchovies.
  • Cover the skillet and swirl until the anchovies begin to break down, about 2 minutes.
  • Uncover the skillet and mash the anchovies until they melt into the oil.
  • Add spring onions, olives, capers, garlic, lemon zest, and chili paste.
  • Cook, stirring often, until the spring onions wilt (1 to 2 minutes).
  • Pour in the vermouth and cook, stirring often, until the liquid is absorbed (about 3 minutes).
  • Add cherry tomatoes.
  • Cover and cook, shaking the skillet often, until the tomatoes slump (7 to 8 minutes).
  • Stir in torn basil leaves.
  • Salt the boiling water and add the pasta.
  • Cook until 1 minute shy of the package directions.
  • Scoop out about half a cup of the starchy cooking water, then drain the pasta.
  • Toss the pasta and half the chopped herbs with the sauce; add the cooking water as needed if the pasta is dry.
  • Season with salt and pepper.

Notes & Wine Advice

Serve the Fresh Spring Onion Puttanesca in shallow bowls, topped with the remaining chopped herbs.

Nutrition values

Calories: 450 kcal
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Course; Fish / Pasta
Cuisine; European / Italian