I like the word ‘puttanesca’. It sounds slightly salacious. I like the theory behind the name even more. The theory being that the puttanesca sauce can be made quickly in between other less savoury obligations of ‘ladies of the night’. Neapolitan in birth, it is classically simple with a real boost of flavour.
The heady aromas of garlic, oregano, tomato and olives are sublime when tossed through hot spaghetti. Here, I’ve recreated them to coat hotly roasted potatoes to build a divine warm salad for cooler nights. This is the time to really investigate the different types of potatoes on the market. I like to use a mix of white and red little potatoes, purely for the colourfulness. If you can get hold of them, Maori potatoes add a delicious earthiness that melds into the salty delicious sauce. I also like to experiment with different tomato types and colours. You’ll them at the markets in all shapes and sizes. My Canadian adores cherry tomatoes, but I usually go for the Curious Croppers. They’re far superior in taste and I superficially like the bright colours.
Puttanesca traditionally includes anchovies but here, I keep them optional. Many people tend to find anchovies offensive and yes, in large amounts they are. But here, they melt into everything leaving a salty trail and a umami depth that is divine.
I love this as an easy midweek dinner. It also packs beautifully for an office lunch the next day.
Ingredients
- 500g cherry tomatoes, halved or quartered
- 1/2 cup black olives, pitted and roughly chopped
- 2 anchovy fillets, finely chopped (optional)
- 2tsp chilli flakes
- 1tbsp capers, roughly chopped
- 1tbsp balsamic vinegar, plus more to serve
- Olive oil
- 1kg potatoes, peeled and halved
- 1/4 fresh parsley, roughly chopped
- 1/4 fresh oregano, roughly chopped
- sea salt and black pepper
Instructions
Preheat your oven to 200 degrees. Toss the chopped potatoes in some olive oil and lay out on a baking tray. Roast for 40 minutes until cooked through, golden and crunchy on the edges.
In a bowl, toss together the tomatoes, olives, anchovies (if using), chilli flakes, capers, and balsamic vinegar until combined. Drizzle with a little olive oil and season with salt and pepper. The salt will help bring out the moisture in the tomatoes, creating a dressing.
Once the potatoes are done, toss them into the tomato bowl along with the freshly chopped herbs. Lightly toss together, season and serve. Add a little rocket or spinach if you're feeling like it needs more greenery.
