{"id":708,"date":"2010-02-11T16:00:48","date_gmt":"2010-02-11T16:00:48","guid":{"rendered":"http:\/\/www.jamesramsden.com\/?p=708"},"modified":"2010-02-11T16:00:48","modified_gmt":"2010-02-11T16:00:48","slug":"perfect-food-couples-no-3-tomatoes-and-anchovies","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2010\/02\/11\/perfect-food-couples-no-3-tomatoes-and-anchovies\/","title":{"rendered":"Perfect food couples no.3 &#8211; tomatoes and anchovies"},"content":{"rendered":"<p><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/02\/img_1914.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-709\" title=\"Penne alla puttanesca \" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/02\/img_1914.jpg?w=300\" alt=\"\" width=\"300\" height=\"200\" srcset=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/02\/img_1914.jpg 3888w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/02\/img_1914-300x200.jpg 300w, http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2010\/02\/img_1914-1024x682.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>The union between that most indispensable of fishes \u2013 the anchovy \u2013 and the tomato, is particularly embraced in the Mediterranean. From a simple Provencal salad of tomatoes, anchovy, shallots and parsley, to the starter I served at my first ever dinner party, Piedmont peppers, it\u2019s a marriage that thrums of sunshine and sea.<\/p>\n<p><em>Puttanesca <\/em>is traditionally made with capers and olives, but this is a celebration of the simple love between anchovies and tomatoes, so I didn\u2019t use them. Also, I didn\u2019t have any.<\/p>\n<p><span style=\"text-decoration:underline;\">Penne alla puttanesca<\/span><\/p>\n<p><span style=\"text-decoration:underline;\"> <\/span><\/p>\n<p>Serves 2<\/p>\n<p>A small onion, peeled and finely chopped<\/p>\n<p>1 clove garlic, peeled and crushed<\/p>\n<p>1 red pepper, deseeded and finely sliced<\/p>\n<p>12 anchovies, chopped<\/p>\n<p>1 tin tomatoes<\/p>\n<p>A pinch crushed chilli<\/p>\n<p>A dash of double cream<\/p>\n<p>A handful basil<\/p>\n<p>160g penne<\/p>\n<p>Salt, pepper and sugar<\/p>\n<p>Olive oil<\/p>\n<p style=\"text-align:center;\">*****************<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sweat the onion and garlic in olive oil until soft.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Season and add the peppers and chopped anchovy. Cover and cook for 15 minutes, stirring occasionally.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 When the peppers are soft, add the tomatoes, chilli, and a pinch of sugar.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Simmer gently whilst you cook the pasta.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 When the pasta is almost cooked, add the cream and basil.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Drain the pasta and toss in the sauce.<\/p>\n<p>&#8211;\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serve in warm bowls with Parmesan and torn basil leaves.<\/p>\n<p><em>What&#8217;s your favourite recipe using tomatoes and anchovies? What food couples am I missing out on?<\/em><\/p>\n<div id=\"geo-post-708\" class=\"geo geo-post\" style=\"display: none\"><span class=\"latitude\">0<\/span><span class=\"longitude\">0<\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>The union between that most indispensable of fishes \u2013 the anchovy \u2013 and the tomato, is particularly embraced in the Mediterranean. From a simple Provencal salad of tomatoes, anchovy, shallots and parsley, to the starter I served at my first ever dinner party, Piedmont peppers, it\u2019s a marriage that thrums of sunshine and sea. Puttanesca [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[8],"tags":[28,59,304,583,591,640,802,823],"class_list":["post-708","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-anchovy","tag-basil","tag-food-couples","tag-pasta","tag-peppers","tag-puttanesca","tag-tomatoes","tag-valentines"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-bq","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/708","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=708"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/708\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=708"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=708"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=708"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}