The garlic bread tastes fantastic and it’s almost minute meals that it contains no butter. I’ve made it many times since to go with other dishes.
Note: Jamie Oliver’s version of the puttanesca contains a few fresh ingredients like parsley and lemon but I’ve cooked the dish without them and it still tastes wonderful. Place a large frying pan on a low heat and fill a saucepan with the boiled water and a pinch of salt. Garlic ciabatta: Slice the ciabatta three quarters deep, making cuts at 2cm intervals, and then finely chop the parsley. Scrunch up a large piece of greaseproof paper and dampen it under a tap. Open it up on a flat surface, oil it and place the bread on top. Sprinkle the parsley over the top with a pinch of salt and pepper and then pour over a generous drizzle of olive oil. Break up the chocolate and place it in the bowl, along with the butter, cream, a pinch of salt and the grated zest of one clementine.
Give everything a good stir and leave it to melt. Spaghetti: Put the spaghetti into the saucepan and cook it according to the instructions on the packet. Chop the parsley leaves and put them to one side. Once the garlic starts to get a little colour, add the tuna, breaking it up a little, then add the olives, tinned tomatoes, a pinch of cinnamon and some black pepper. Chocolate ganache: The chocolate should have melted by now so remove it from the heat and give it a good stir. Decant the mixture into small pots or espresso cups, then halve the remaining clementines and put them on a board along with the ganache. Take them to the dinner table then check on the bread.