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Pasta Puttanesca

By September 19, 2016 ,

I always enjoy cooking this dish, it makes a welcome break from the usual plain old tomato sauce. I’m not saying there’s anything wrong with the plain version but this has a nice depth with the capers and olives and a little kick from the chillies. Like many of my dishes this has evolved over the years. I came across the recipe about 16 or so years ago and it's had a few tweaks over the years but stays true (enough) to the traditional. 

I use the guide of 100g dried pasta per person, the recipe below serves 4

75g black olives finely chopped
50g anchovies finely chopped
300g tinned tomatoes
15g capers finely chopped
2 cloves garlic finely chopped
1 teaspoon dried chilli flakes
10g tomato puree
30ml good olive oil
2g sugar
Salt and pepper to season
5g fresh flat leaf parsley to garnish
400g  pasta such as linguine or spaghetti (cooked to al dente)

In a pan heat the oil and add the anchovies, chillies and garlic and cook on a medium heat for 5 minutes
Add the tomatoes and puree and stir together in the pan to combine with the anchovies, chillies and garlic
Continue to cook on a medium heat for a further 20 minutes
Add the olives and capers and cook for a further 10 minutes
Finish with the sugar and season with salt and pepper

To finish the dish add the pasta to the sauce with about 10ml of the pasta water and stir to combine
Garnish with the parsley 

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