Puttanesca

As a makeup artist, I find “Lemony Snicket's A Series of Unfortunate Events” so inspiring. But as a foodie, it made me very curios of pasta Puttanesca, which I had never heard of before seeing the film. In the film the kids make it for their mean uncle, and the boy explains that Puttanesca is Italian for very few ingredients (which I wouldn’t say was the case with my recipe).

Then some time after having seen the film, I saw a chef making it on Danish TV, I got so excited about it and had to try it immediate, and it was the best pasta dish I have ever tasted. Since then I have found it a few times on the menu in restaurants, but I have to say that this recipe is still the best I have tasted.
Don’t get put off by the olives and anchovies in this recipe, because I have actually served it for quite a few people who didn’t like either, and they all loved it, one of them even said it was like spaghetti Bolognese, just a lot better and with more taste :)

5-6 small anchovies
2-3 garlic cloves
2 teaspoons olive oil
200g black pitted olives
50g capers
1½-2 cans of tomatoes
1 small chilly
A big handful parsley
Zest of one unwaxed lemon
fresh grounded pepper
finely grated Lactofree semi hard cheese. (can be left out for a dairy free version)

It is so easy to make, pulse all the ingredients separately in a food processor until finely chopped, and set aside.
Heat up oil in a pan and fry the chopped anchovies, chilly and garlic, then add the chopped olives, capers and tomatoes and let it simmer for about 10-15 minutes.
Just before serving stir in lemon zest, chopped parsley and pepper.
Serve on cooked spaghetti(I used Quinoa spaghetti), and top up with cheese.

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