Pasta Puttanesca with Smoked Herring
Preparation - 20 minutes
Ingredients
- 1 tin (190 g) smoked herring from Mary Manette Seafood, drained
- 2 tbsp (30 ml) olive oil
- 3 garlic cloves, minced
- 1 can (796 ml) whole stewed tomatoes, drained
- ½ cup (125 ml) crushed tomatoes
- ½ cup (125 ml) black olives, pitted and cut in half
- 2 tbsp (30 ml) capers
- ¼ cup (60 ml) fresh oregano, removed from stems
- ¼ cup (60 ml) fresh parsley, roughly chopped
- Black pepper to taste
- 1 box (454 g) spaghetti
Preparation
- Bring a pot of salted water to a boil. Add spaghetti and cook for 10 minutes or to desired doneness.
- Heat a medium pot over medium heat; add olive oil.
- Add garlic and cook for 30-60 seconds.
- Add drained whole tomatoes, crushed tomatoes, capers and black olives, and bring mixture to a simmer.
- Cook, stirring often, for 14-15 minutes; during the last 2 minutes of cooking, add the smoked herring, half of the fresh oregano and parsley, and season with black pepper.
- Remove spaghetti from heat and drain; portion into 4 bowls.
- Top spaghetti with puttanesca sauce, garnish with remaining fresh oregano and parsley, and serve hot.
Chef’s Tip: If you do not have fresh oregano and parsley, substitute with 2 tsp of dried oregano and 2 tsp of dried parsley.
