| Greg's puttanesca with prawns |
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This is a traditional Neapolitan recipe with a twist: the prawns.
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The recipe comes from the New York Times and caused me considerable grief to interpret the quantities. I first cooked it on 15 June 2025, where I found that my interpretation was less than perfect. The quantities below are “next time” estimates.
For 1.5 servings.
| quantity | ingredient | step | ||
| 215 g | (cooked) spaghetti | 1 | ||
| 12 g | olive oil | 2 | ||
| 15 g | garlic | 2 | ||
| 20 g | anchovy fillets | 2 | ||
| 50 g | black olives | 3 | ||
| 30 g | capers | 3 | ||
| 3 g | paprika, „edelsüß“ | 3 | ||
| 55 g | tomatoes | 4 | ||
| 20 g | tomato paste | 4 | ||
| 1 g | oregano | 4 | ||
| 82 g | water | 5 | ||
| 120 g | prawns, 10 g | 5 | ||
| parsley | 7 | |||
Cook the spaghetti if necessary.
Cut the anchovies into small pieces and fry in the oil with the garlic. The base recipes claim that the anchovies will “dissolve”, but mine are made of sterner stuff.
Cut the olives into 3 or 4 pieces. Add olives, capers and paprika and mix well.
Add tomato and tomato paste and heat until about to dry out.
Add prawns and water. Heat until prawns are barely cooked. Add oregano.
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Add the spaghetti and transfer to a serving dish.
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Garnish with much parsley.
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Oregano or not? On 15 June 2025 I omitted it, but that was an accident. On the other hand, the Italian Wikipedia states that oregano is a Latin addition not present in the original. So we'll experiment with that.
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