Last year my husband bought me cooking lessons on how to make pasta and this is my version of the Pasta Puttanesca.
Now I always make sure I have those ingredients on hand in my pantry staples, because it is delicious, quick and easy to make!
It may seem like a LOT of ingredients, and it is – but it freezes really well, so make up a huge batch of sauce and always have it on hand. Enjoy!
Pasta Puttanesca
4
servings10
minutes40
minutes50
minutesKeep the screen of your device on
Ingredients
2 tbsp olive oil
1 brown onion, finely diced
2 tsp crushed garlic
4 anchovy fillets in oil, drained and chopped
2 red chillies, finely chopped (optional)
2 tins diced tomatoes or 4 x very ripe fresh tomatoes
1 tbsp tablespoon capers, rinsed well and chopped
.5 cup small black olives, de-stoned and chopped in half
1 tbsp parsley for serving
1 tsp freshly ground pepper to taste
1 tsp grated parmesan cheese to serve
400 gram dried spaghetti or penne pasta
0.25 cup red wine
Directions
- Heat the olive oil in a saucepan and add the garlic, anchovies, onion and chillies.
- Cook over medium heat for 4 – 5 minutes or until softened and golden.
- Add the tomatoes and stir well. Add the capers, wine and pepper to taste (you won’t need salt – the anchovies are naturally very salty!).
- Cover and simmer on low heat for about 25 minute or until the sauce reduces and thickens.
- Meanwhile cook the pasta in hot salty water according to the directions.
- Drain well and return the pasta to the warm pot.
- Pour the sauce over the pasta and add the parsley and olives. Mix well.
- Pile high in bowls and serve with grated parmesan cheese.
Notes
- To freeze sauce, add to zip lock bag (3/4 fill) and freeze for up to three months.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…