hubbard's puttanesca recipe | Jessica Cox

Ingredients

• 3 large or 4 medium (ripe) tomatoes
• 3 eyebrows (aka anchovies), big fat ones
• 3 tablespoons capers, roughly chopped
• 2 large cloves garlic (finely chopped/crushed)
• 1/3 cup extra virgin olive oil
• 1 large heaped cup kalamata olives, pits removed & roughly chopped
• 80 gm nitrate free prosciutto (6 thin slices)
• 1 handful flat leaf parsley (roughly chopped)
• 175 grams spaghetti pasta (gluten free if needed)
• 2 handfuls rocket
• 1/4 cup parmesan cheese, finely grated (or nutritional yeast for dairy free)
• pepper to taste
• bottle of vino (optional)