Discovering the Art of Puttanesca Pasta Potjie

Whenever I’m interviewed on the radio, there are four questions that inevitably come up. One of them is a bit cliché, but I’ll answer it anyway: Can women braai? Absolutely! But let’s dig a little deeper into this subject, shall we?

Now, being a woman who loves to braai, I’m often met with raised eyebrows and surprised looks. It seems that some people still hold onto outdated stereotypes about gender roles. So, to stir things up a bit, I respond with a playful jab – women are also kings and queens of making salads in the kitchen. DJ’s love it! It’s called “expectation management,” keeping them on their toes, you know?

So, let’s dive into these questions that often pop up during interviews. First off, people usually wonder if vegetarians can braai. And the answer is yes! Believe it or not, there are plenty of veggies that taste amazing on the braai. Think about mielie, aubergine, butternut, mushroom…and of course, chicken. Now, I know what you’re thinking, chicken isn’t a vegetable, but in these interviews, they expect me to say it anyway. Kind of funny, right? It’s all about managing expectations.

Another question that always comes up is where the idea for Braai Day came from. I could go on and on about this, but given the time constraints of a radio interview or a Getaway column, let’s just say it’s a story for another day.

And then, there’s the timeless debate of whether using gas counts as braaiing. Well, let me clear this up for you once and for all – it doesn’t! In fact, gas is like that friend who shows up at your braai uninvited. So, if you want the real deal, stick to the good ol’ fire.

Now, here’s something that hasn’t come up in any interviews before: is potjiekos considered braai? Funny enough, someone recently asked me this on Twitter. And you know what? I have to say no, it’s not. Potjiekos is a unique culinary tradition all on its own, separate from the braai.

I’m here to settle an argument between two mates who couldn’t decide on something and asked me for my opinion instead of flipping a coin. The question was whether potjie is more of a braai than a braai itself. And my answer is a resounding yes!

When you think of a braai, you envision people gathered around a fire, cooking food, and enjoying the outdoors. Well, that’s exactly what happens when you make potjie. It’s a braai in its purest form!

The whole process of making potjie is absolutely fantastic. It takes hours, but the result is well worth the wait. The smells that escape from the classic three-legged pot are simply delightful. And the sound of a simmering pot and crackling fire is like a live symphony playing in the background. It’s pure bliss!

In my opinion, making potjie on a gas burner in your living room or kitchen is closer to having a real braai than cooking steak outdoors on a gas barbecue. In fact, even cooking pasta in your pot would still count as braaing. It’s all about the spirit and the shared experience of gathering around the pot and enjoying good food together.

Let me introduce you to this month’s recipe, a famous Italian dish that you absolutely have to try: puttanesca pasta. What’s great about this recipe is that you can make it with ingredients that don’t spoil easily, making it perfect for camping or a safari adventure. Not only can you enjoy it as a light lunch, but if you serve it as a side dish with grilled fish, it will transport you right to the Italian south coast.

Now, let’s get into the details of our puttanesca pasta potjie recipe. It serves 4 people as a main course or up to 8 people as a side dish.

Here’s what you’ll need:

– 500g of spaghetti

– 3 tablespoons of olive oil

– 1 large onion, chopped

– 8 anchovy fillets

– 5 cloves of garlic

– 1 red chili, seeded and chopped

– 1 tablespoon of capers (drained)

– Approximately ½ to 1 cup of black olives, drained, pitted, and halved (exact measurements are not necessary)

Now, let’s get cooking and enjoy this delicious Italian classic!

How to Make a Delicious Pasta Dish

Today, I’ll show you how to make a mouth-watering pasta dish that is sure to impress your friends and family. With just a few simple ingredients and some easy steps, you’ll be able to create a flavorful and satisfying meal in no time.

Ingredients

• 2 tins peeled and chopped tomatoes
• 2 tots tomato paste
• 1 tot fresh parsley, chopped
• Salt and pepper

Cooking Instructions

1. First, cook the pasta in a potjie over a fire until it is al dente. Once cooked, remove it from the heat and set it aside.
2. Next, add some olive oil and chopped onion to the potjie and place it back on the fire. Allow the onion to fry lightly for about six minutes.
3. Now, it’s time to add the anchovies, garlic, and chilli to the pot. Stir-fry everything for another two minutes, using your spoon to break up the anchovies. The goal here is for the anchovies to dissolve into the oil.
4. Once the anchovies have dissolved, add the capers, olives, tomatoes, and tomato paste to the pot. Give everything a good stir and let it simmer for about eight minutes, stirring occasionally.
5. Finally, season your dish with ground pepper and salt to taste. Be careful with the salt, as the anchovies and capers already add saltiness to the pot.

And there you have it! In just a few simple steps, you’ve created a delicious pasta dish that is bursting with flavor. So go ahead and give it a try – I promise you won’t be disappointed!

When it comes to a delicious spaghetti dish, there’s no shortage of options to choose from. You can elevate your spaghetti game by trying out different flavor combinations and ingredients. Today, I want to share with you a simple and tasty recipe for a classic spaghetti. It’s easy to make, and the end result is a delightful dish that you’re sure to love.

Begin by boiling a pot of salted water and cooking the spaghetti until it’s al dente, or firm to the bite. Drain the pasta and set it aside.

In a separate pan, heat some olive oil over medium heat. Add minced garlic and sauté it until it becomes fragrant. To this, add a can of diced tomatoes, along with some oregano, salt, and pepper. Let the sauce simmer for a few minutes to allow the flavors to meld together.

Next, add in cooked ground beef or sausage, if you like. Stir it into the sauce and let it cook for a few more minutes. If you prefer a vegetarian option, you can skip this step and continue with just the sauce.

Now it’s time to bring the dish together. Add the cooked spaghetti to the pan with the sauce. Gently toss everything together, ensuring that all the spaghetti is coated with the delicious sauce. Let it cook for a minute or two until everything is properly mixed and the pasta is heated through again.

To finish off the dish, garnish it with some freshly chopped parsley. This will give it a burst of freshness and add a pop of color. It’s a small touch, but it makes a big difference in terms of flavor and presentation.

And there you have it – a simple and tasty spaghetti dish that’s sure to satisfy your cravings. It’s a classic recipe that never fails to please, and it’s perfect for both weeknight dinners and special occasions. Give it a try and enjoy!