Put a large pot of water on to boil and cook spaghetti
according to directions.
Heat oil in a large heavy-based fry pan. Add garlic and cook for
2 minutes. Add remaining ingredients (except parsley and Parmesan)
and simmer for 10 minutes until thick.
Serve with cooked spaghetti and top with parsley or grated Parmesan.
“The easiest and most delicious Italian meal.”
250gr spaghetti
2 tbs olive oil
2 cloves garlic,
crushed and peeled
1 red chilli, de-seeded and
very finely diced
1 × 400gr tin diced Italian
tomatoes, plain
1
⁄
2
cup pitted black olives,
sliced long ways
6 sun dried tomatoes, sliced
1
⁄
4
cup water
1 tbs salted capers,
rinsed and roughly chopped
1
⁄
2
tsp dried or fresh marjoram
freshly ground black pepper
3
⁄
4
cup chopped flat leaf parsley
or good quality Parmesan cheese
SPAGHETTI
PUTTANESCA
SERVES
4
PREP TIME
15 mins
COOK TIME
15 mins
Emma Waymouth
Past staff
For the spice mix
– combine all ingredients and store in an airtight
container or jar. This recipe uses quarter of this mix.
If using dried lentils, cook for about 45 minutes or until tender
and set aside.
In a large saucepan, heat oil over a medium heat and sauté onion
and carrots for 10 minutes. Add garlic, ginger and quarter of the
spice mix and sauté for another 5 minutes. Add the tomatoes and
simmer another 5 minutes. Add tomato paste and stock and bring
back to a steady simmer. Add cooked lentils and peas and cook for a
further 15 minutes.
“We have quadrupled this spice mix so only use a quarter in this lentil
recipe.. This mixture can also be sprinkled on barbeque meat.”
For the spice mix
8 tsp ground cumin
8 tsp Hungarian paprika
4 tsp ground fenugreek
2 tsp dried thyme
2 tsp salt
1 tsp ground cardamon
1 tsp ground coriander
1
⁄
2
tsp ground allspice
1
⁄
2
tsp ground cloves
1
⁄
2
tsp ground cinnamon
1
⁄
2
tsp cayenne pepper
1 cup dried brown lentils
(or 2 × 400gr tins of lentils,
drained and rinsed)
1
⁄
4
cup peanut oil
1 large onion, finely diced
2 carrots, finely diced
4 cloves garlic, peeled and
roughly chopped
2 tbs grated fresh ginger
10 plum/Roma tomatoes, chopped
1
⁄
2
cup tomato paste
1 cup vegetable stock
1 cup peas
ETHIOPIAN
SPICY TOMATO
LENTIL STEW
SERVES
8 – 10
PREP TIME
40 mins
COOK TIME
45 mins
Audrey Smith
Mother of Edmund (2010)
44
FOR EVERYDAY
