Lemon Basil Fettuccine Puttanesca
Quick pasta recipes often find their way onto our dinner plates as very tasty sides dishes and this Lemon Basil Fettuccine Puttanesca is a great example. With an abundance of great fresh tomatoes available at this time of year, it’s a particularly good time to enjoy such a quick and easy side dish in the season that its ingredients are at their very best.
Fragrant fresh basil and a hit of citrus from the lemon balance this quick and easy puttanesca sauce beautifully and using fresh refrigerated pasta from your local supermarket makes it even quicker to prepare.
We’ve pictured the puttanesca with a family favorite Honey Ginger Dijon Glazed Pork Chops but the pasta dish alone would make an incredible vegetarian meal. Toss in some sliced grilled chicken or sauteed shrimp for 2 other great meal ideas.
- 4 tbsp olive oil
- 4 cloves chopped garlic
- 6 fresh tomatoes chopped
- juice of half a lemon
- zest of half a lemon, finely grated and minced
- 1 tsp anchovy paste or two chopped anchovy fillets (optional_
- 3 tbsp chopped chives
- 2 tsp brown sugar
- 2 tbsp capers (optional)
- Salt and pepper to season
- pinch dried chili flakes (or crushed chili paste to taste)
- ½ cup pitted kalamata olives (sun dried kalamata olives are also delicious)
- 4-6 tbsp chopped fresh basil
- One 350 gram pkg fresh fettuccine pasta (or linguine or spaghetti)
- grated Parmesan cheese for serving
- In a large sauté pan over medium heat sauté together the olive oil and garlic for just a minute. Be careful not to brown the garlic.
- When the garlic has softened but not browned add the remaining ingredients except the olives and basil.
- Simmer together for only 5- 10 minutes or until the tomatoes break down a little and a sauce forms. The tomatoes will still be quite chunky but most of the liquid should simmer off.
- In the last minute add the olives if you are using them and cook only for a minute or so longer to warm the olives through.
- You can toss in the basil at this point as well or, like I do, sprinkle the chopped basil liberally over the top of the pasta when serving.
- Cook the pasta as directed in salted water. Drain well but do not rinse. Reserve a little of the pasta water.
- Toss the pasta with the puttanesca sauce. Add just a little of the reserved pasta water if the sauce seems too thick or is not coating the pasta well.
- Serve with a sprinkle of grated Parmesan cheese if you like.