On Thursday’s Morning Focus, ‘Taste of the Week’ returned with Paul Knapps. Paul has been a firefighter for 35 years while he also enjoys a love of cooking which has resulted in him being known as ‘The Firefighting Chef’. He regularly appears on Ireland AM’s cooking slots and he joined Alan to talk about his latest dish- Linguini Puttenesca.
You can view the full recipe below:
Recipe:
6 cloves of garlic, thinly sliced
> 1 handful of Kalamata or black olives de stoned and halved
> 2 Big handful of really ripe cherry tomatoes halved
> 2 fresh red chillies , de seeded and chopped
> a bunch of fresh basil , roughly shredded
> 400 g linguine or any pasta of your choice
> olive oil
> For the anchovie substitute i use 2 tbsp powdered seaweed
> (I used crumpled up Nori sheets, put them in my blender, and processed them to a fine powder. A spice grinder might work even better.) and 1 tbsp Tamari (use soy sauce if you don’t have this) add this to your own taste you may not use it all or not at all
> Plant based Parmesan cheese and a few baby bail leaves to finish
> Method
> Bring a large pan of salted water to the boil and put in your pasta and and cook according to the packet instructions approx. 9-11 mins.
> while youre waiting for that to cook peel and finely slice your garlic, destone those olives and halve along with the cherry tomatoes. Slice the chillies and pick and tear the basil leaves into small snowflakes of flavour.
> Place a large frying pan over a medium heat, drizzle in a good glug of olive oil, add the garlic and chilli and bring the pan up to a medium heat allowing the oil to become infused, then add your seaweeed/tamari sauce, try a teaspoon at first and add the olives and stir for a further 2 minutes, or until the garlic starts to turn golden
> Add the cherry tomatoes, a ladel full of the boling pasta water and cover with a lid. Cook for 3 to 4 minutes, or until the cherry tomatoes start to cook down softening slightly.
> Drain the pasta, reserving a little pasta water. Add the basil to the sauce along with the pasta and a splash of the reserved cooking water, to loosen.
> Have a taste and season to how you like it and top with a good spinkle of plant powered fresh Parmesan, sorted !!!
You can listen to the full interview below.
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