Harry Lilai’s Spaghetti Puttanesca


Chef Harry Lilai brings us another amazing pasta dish using Vetta spaghetti.

  • 200g Vetta spaghetti
  • 150g whole peel tomato
  • 200g yellow fin tuna
  • 4 anchovy fillets
  • 15g baby capers
  • 30g pitted olives
  • 1 clove garlic sliced
  • 1/2tsp chopped chilli
  • 2 tbsp. confit onion
  • 3 basil leaves
  • 10g chopped parsley
  • 1 whole lemon

METHOD

Cook the spaghetti in salted boiling water [approx.10 min]

While the pasta cooks

  1. In a sauté pan add 50ml olive oil and with a moderate heat do not allow to get to hot.
  2. Add in anchovy , capers and black olives
  3. Sauté the garlic and add the chilli. Remove from the heat and set aside.
  4. Check pasta, when cooked strain and allow to drain
  5. Bring back the sauté pan to the heat and break up the tomato into it, bring to a fast boil
  6. Add confit onion and toss in pasta
  7. Add in parsley and rip in basil leaves let the pasta sit before mixing the herbs through with a touch more olive oil over the top .10ml
  8. Slice tuna into thin even slices
  9. Toss pasta and divide between two large plates top with the raw tuna
  10. Grate some lemon zest over the top and a squeeze of half a lemon

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