Pasta Puttanesca

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.
  • For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.
  • Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
  • Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
  • Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
  • Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.
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