This is probably my current favourite pasta dish.

I think it's the capers that make it plus the addition of the seaweed.

Pasta Alla Puttanesca contains Anchovies in it's original state. The addition of the seaweed here mimics the flavour in a way that they impart. An umami flavour I suppose.

Definitely makes it moreish. I've said the seaweed is optional below but if you can find it then I would recommend using it. I just used a bit of a Nori Sheet.

Serve with Garlic Bread - because them's the rules.

Serves 4

Special Equipment - Casserole Pot

Ingredients:

400g dried pasta 

3 tablespoons olive oil 

2 cloves of garlic, bruised 

200g Chestnut mushrooms, sliced

1 tablespoon tomato purée 

1 teaspoon finely chopped red chilli, or more to taste 

200g tomato passata

2 tablespoons capers, rinsed, drained and roughly chopped 

10 dried black olives, pitted and roughly chopped 

A good pinch of dried red chilli flakes  

A pinch of crumbled seaweed sheet (optional) 

1 tablespoon finely chopped fresh flat-leaf parsley salt and freshly Ground black pepper

Instructions:

Cook the pasta in boiling salted water for 1 minute less than the packet instructions, until al dente. 

Meanwhile, heat the oil in a pan over a medium-low heat and add the garlic cloves,tomato purée and mushrooms. Cook, stirring, for 5 minutes until the mushrooms begin to soften.

Add the chilli, passata, capers and olives. 

Cook for 3 minutes, stirring, or until the mixture is saucy. 

Remove from the heat, fish out the garlic cloves, then taste the sauce and add the chilli flakes, if you like.

Add the seaweed, if using, and some pepper.

Drain the pasta, retaining some of the pasta water and then toss in the sauce. Use the retained pasta water to loosen the sauce if required.

Stir through the parsley just before serving.