:quality(70):focal(2175x3625:2185x3635)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/C7IAIHL6U5DQNCMOL6XCGZ7MFI.jpg)
I love that an Italian named this dish after a – how do I put this so that I don’t offend anyone? – lady of the night. You get the idea. The pasta is hot and fiery, and so addictive, I guess that’s how it got the name.
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/MGAT5P2XTRC3JBEYPF7RF5YCNU.png)
If you aren’t a fan of anchovies, I get it, neither am I, but I so I love them in this sauce as they melt into the tomatoes and leave a delicious salty flavour. It does make a difference if you can get good quality anchovies in olive oil. But if you’re not convinced then just add an extra tablespoon of capers.
This dish has all the ticks – crowd pleaser, tastes so good, easy to make and very inexpensive to shop for.
[ Clodagh McKenna: ‘Me and Harry have a drink every day. I don’t care. It’s lockdown’ ]
It is perfect on its own but I do love having buttery garlic flatbread and a peppery salad of rocket with it. Light the fire, pour a glass of red wine and winter is looking pretty good.
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/MKK2JZRLFVFAFE25DGA6HMOUK4.jpg)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CET5VUDSN5AZVAHOMMWAMSM7OQ.jpg)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/7FSYK4K53NBX5IH6LXRP7M73ZI.png)
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/TO2RZWS4TNF2JI3MUHNEEFT4DQ.jpg)
Recipe: Clodagh McKenna’s linguine puttanesca
Clodagh McKenna is a chef, author and small-holding farmer. Her latest recipe book is ‘In Minutes’ and you can find her books, recipes and farming adventures at clodaghmckenna.com
:quality(70)/cloudfront-eu-central-1.images.arcpublishing.com/irishtimes/CXHWZGGIXRHG5AXI74KPCD3OSI.png)