Spaghetti Erbaccia in Acqua Pazza

 This recipe is one of my favourites for a quick tasty meal. The term 'in acqua pazza' translates to 'mad water' or 'angry water' and is also used as a poaching liquid for fish. 

My pasta preference for this is spaghetti or linguine but you do you, and choose your favourite. 

As for the herbs on top, the hedgerows are full of free nutritious greens but can be replaced with purchased ones if that's your preference [rocket, frisee, radicchio, and endive are good substitutes]

*see note at bottom of page

Ingredients

[for 2]

250g spaghetti or pasta of your choice

2 tbsp olive oil

2 cloves of garlic crushed or finely chopped

2 finger chillies sliced

1 tbsp tomato puree

1 cup of pasta water reserved when draining

Vegetable stock cube or powder

Bay leaf

Optional 1 tsp fennel seeds crushed or 1 star anise

A handful per person of herbs or foraged greens, shredded [wild garlic, dandelion, cleavers, garlic mustard]

Method

Put a large pot of salted water on to boil for the pasta.

Once boiling, add your pasta and cook till al dente [with a bite].

When draining the pasta into a colander, reserve a cupful of the boiling water.

Put the now-empty, pot back on the hob and add the olive oil, garlic, chilli and optional seeds if using.

Saute gently till the garlic becomes golden.

Add the reserved water, tomato puree, bay leaf and stock cube/powder and bring to a rapid boil.

Pop the drained pasta into the sauce and stir regularly till most of the liquid is evaporated/absorbed.

Once you feel the pasta begin to stick a little, to the base of the pot, remove it from the heat.

Serve and top with the foraged greens.

N.B. I don't add salt or pepper to the sauce as the stock cube and chilli have that covered.

*Please be careful to only pick wild greens you are sure you've identified, and pick through before use in case some unwanted errant leaf ends in your mix. Don't be put off though there is nothing more satisfying than collecting your own food.