Illustrator and artist Joey Yu shares her recipe for puttanesca with a dash of gochujang – “The spicy element makes a dish just that little bit more special,” she says
This recipe is taken from Studio Cookbook Volume Three by Hato Press. The book is an examination of the way we – artists, photographers, designers, creators – eat while we are working.
The truth is, I’m a lazy, salty, spicy girl. I embrace it! I enjoy things that are easy to make, but without the compromise of flavour. Puttanesca was one of the first dishes I ever learned to cook, and I would cook it in my family home on the rare occasion our parents weren’t in. The umami nature of it has spilled into my adult life, only now I'm obsessed with gochujang (it goes into almost every dish I make these days). Gochujang can really go in any pasta sauce to act as the spicy element; it makes a dish just that little bit more special. This can be whipped up with all your store cupboard stuff, so it really is the perfect studio dish!
Gochujang Puttanesca
INGREDIENTS
Olive oil
Onion
Garlic
Anchovies
Capers
Olives
1 tbsp. of gochujang
1 tbsp. of honey
Can of tomatoes
Spaghetti
Parsley
Parmesan
METHOD
- Add all the things together. I just eyeball it and do it to taste.
- Cook a big handful of spaghetti and add a little pasta water to your sauce.
- Parsley and parmesan for the top!
Serves: one, or many
Studio Cookbook Volume Three is published by Hato Press, and is out now.
