Whore's Olives - AKA Olives alla Puttanesca
Slutty, salty, umami-y, spicy, briny, tomato-y.
I’m back with another fun marinated olive recipe this week - this time for Olives alla Puttanesca, AKA whore’s olives!
Inspired by one of my fave pasta dishes ever: Spaghetti alla Puttanesca, which was allegedly born in the bordellos of Naples, as a quick meal between servicing clients. The word ‘puttanesca’ translates to ‘in the style of a whore’ - so consider this my sluttiest recipe yet.
Snack of the week: Puttanesca Olives - slutty, salty, umami-y, spicy, briny, tomato-y.
Cookbook of the week: Umai: Recipes From a Japanese Home Kitchen which is now available to pre-order and was written by a very talented friend, Millie Legares!
Kitchen piece of the week: I recently updated the hand wash and hand cream by my kitchen sink to this brand, as my hands have been in absolute bits recently from overwashing/cold weather. Really enjoying it so far!
Olives alla Putanesca 🫒🍅🧄🌶️
Slutty, salty, umami-y, spicy, briny, tomato-y.
Inspired by one of my favourite pasta dishes: Spaghetti alla Puttanesca, which may or may not have been born in the bordellos of Naples, as a quick meal between servicing clients. The word ‘puttanesca’ translates to ‘in the style of a whore’…
So consider this my sluttiest recipe to date.
Ingredients:
1 x 300G jar of Nocellera / Castelvetrano olives
1/4 tbsp minced garlic
1/4 tbsp minced capers
1/2 tbsp chopped parsley
2 anchovy fillets - minced
1/2 tsp chilli flakes
1/2 tbsp sun dried tomato paste
1 tbsp extra virgin olive oil
Parmigiano Reggiano, grated to cover
How to:
Add your drained olives to a bowl.
Followed by your garlic, capers, parsley, anchovies, chilli flakes, and sun dried tomato paste.
Mix well then add a good glug (roughly 1 tbsp) of nice olive oil.
Mix until all olives are nicely coated with this heavenly marinade.
If serving immediately, top with a parmy cloud of Parmigiano Reggiano, or store in the fridge for up to two days.
this genuinely may have changed my life
Oh this is fab!