Pasta Puttanesca with Basil and Pesto

Ingredients

For the pesto
• 50 grams fresh basil (packed, stems removed)
• 30 grams pine nuts (toasted)
• 30 grams parmesan cheese (grated)
• 1 clove garlic (peeled)
• 100 millilitres extra virgin olive oil (plus extra for drizzling)
• to taste salt
For the Puttanesca
• 240 grams spaghetti (dried)
• 400 grams passata (tomato puree)
• 3 cloves garlic (finely chopped)
• 1 medium onion (finely chopped)
• 4 filets anchovies (finely chopped)
• 1 stick celery (finely chopped)
• 1 medium carrot (finely chopped)
• 1 medium capsicum (finely chopped)
• 80 grams black olives (pitted, roughly chopped)
• 15 grams fresh basil (for garnish)

Instructions

1. 1. Prepare the Pesto: Blend fresh basil, toasted pine nuts, grated parmesan, garlic, and olive oil in a blender until smooth. Stop to scrape down the sides and ensure everything is well combined. Season with salt to taste. Transfer the pesto to a bowl and set aside for later use.

   Ensure the pesto is smooth yet retains some texture. Avoid over-blending.

2. 2. Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. This usually takes around 8-10 minutes. Once cooked, reserve about 120 millilitres of pasta cooking water, then drain the spaghetti in a colander.

   Do not overcook the pasta; ensure it remains al dente for the best texture.

3. 3. Sauté the Aromatics: Heat a skillet over medium heat. Add a drizzle of olive oil. Once hot, add the finely chopped onions, celery, carrot, and capsicum. Sauté for about 5-7 minutes until softened but not browned. Add the chopped garlic and anchovies; cook until the garlic is fragrant, about 1-2 minutes.

   Do not let the vegetables brown; they should remain bright and slightly tender.

4. 4. Add the Puttanesca Ingredients: To the sautéed vegetables, add the passata and olives. Stir to combine and let simmer for about 10 minutes, allowing the flavours to meld. Adjust seasoning with salt as necessary.

   Ensure the sauce thickens slightly and doesn't stick to the bottom of the pan.

5. 5. Combine the Pasta and Sauce: Add the drained spaghetti to the skillet with the Puttanesca sauce. Toss well to combine, adding reserved pasta water a little at a time to help emulsify the sauce. Cook together for 1-2 minutes to heat through.

   Mix steadily to coat the spaghetti evenly without breaking it.

6. 6. Plate and Garnish: Serve the spaghetti Puttanesca in bowls, drizzling with homemade pesto on top. Garnish with fresh basil leaves for an aromatic flavour boost.

   Ensure the pesto is distributed evenly for each portion.