Potatoes Puttanesca

This simple side dish uses potatoes in the place of pasta, for a twist on the Italian classic puttanesca. It’s made with Fragata’s pitted black olives and anchovy-filled olives for an extra anchovy-forward punch. The whole dish is finished with extra Fragata guindilla peppers, for a briny, spicy kick.

Serves 4

Prep time 10 minutes

Cook Time 60 minutes

Difficulty Medium

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Ingredients

400g of new potatoes, ideally pink firs

50ml of olive oil, plus extra for drizzling

5 garlic cloves, thinly sliced

3 anchovy fillets

2 pinches of chilli flakes

400g of tinned plum tomatoes

150g of Fragata pitted black olives, roughly chopped

75g of Fragata green olives filled with anchovy

40g of Fragata capers

5 Fragata hot guindilla peppers, 3 finely chopped, 2 left whole for garnish

30g of flat-leaf parsley, finely chopped

freshly ground black pepper

Method

Place the potatoes into a pan of cold water with a pinch of salt and simmer for around 20 minutes or until soft

Once the potatoes are cooked through, drain them thoroughly in a colander and set aside

Sweat the garlic on a medium heat with the olive oil for 3–4 minutes, then add the anchovy fillets and the chilli flakes

Once the anchovy fillets have melted into the oil, add in the tomatoes and simmer until reduced they have by half

Add the olives, chopped guindillas, capers, parsley and cooked potatoes to the sauce and mix really well, adjusting the seasoning to your taste e.g. some extra dried chilli or extra guindillas if you prefer things to be spicier

Serve in a bowl with the two whole guindillas on top for garnish. Finish with more olive oil and some black pepper