Potatoes puttanesca
- Side
- 2
- 0 minutes
This simple side dish uses potatoes in the place of pasta, for a twist on the Italian classic puttanesca. It's made with Fragata's pitted black olives and anchovy-filled olives for an extra anchovy-forward punch. The whole dish is finished with extra Fragata guindilla peppers, for a briny, spicy kick.
Ingredients
Metric
Imperial
- 400g of new potatoes, ideally pink firs
- 50ml of olive oil, plus extra for drizzling
- 5 garlic cloves, thinly sliced
- 3 anchovy fillets
- 2 pinches of chilli flakes
- 400g of tinned plum tomatoes
- 150g of Fragata pitted black olives, roughly chopped
- 75g of Fragata green olives filled with anchovy
- 40g of Fragata capote capers
- 5 Fragata hot guindilla peppers, 3 finely chopped, 2 left whole for garnish
- 30g of flat-leaf parsley, finely chopped
- freshly ground black pepper
Method
Place the potatoes into a pan of cold water with a pinch of salt and simmer for around 20 minutes or until soft
- 400g of new potatoes, ideally pink firs
Once the potatoes are cooked through, drain them thoroughly in a colander and set aside
Sweat the garlic on a medium heat with the olive oil for 3–4 minutes, then add the anchovy fillets and the chilli flakes
- 50ml of olive oil, plus extra for drizzling
- 5 garlic cloves, thinly sliced
- 3 anchovy fillets
- 2 pinches of chilli flakes
Once the anchovy fillets have melted into the oil, add in the tomatoes and simmer until reduced they have by half
- 400g of tinned plum tomatoes
Add the olives, chopped guindillas, capers, parsley and cooked potatoes to the sauce and mix really well, adjusting the seasoning to your taste e.g. some extra dried chilli or extra guindillas if you prefer things to be spicier
- 150g of Fragata pitted black olives, roughly chopped
- 75g of Fragata green olives filled with anchovy
- 5 Fragata hot guindilla peppers, 3 finely chopped, 2 left whole for garnish
- 40g of Fragata capote capers
- 30g of flat-leaf parsley, finely chopped
Serve in a bowl with the two whole guindillas on top for garnish. Finish with more olive oil and some black pepper
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