Pasta puttanesca
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
12
MINUTES
CUISINE
COURSE
Main
Method
Put the pasta in a large pot of boiling salted water over medium heat. While the pasta cooks, heat some oil in a large frying pan over medium low heat.
Add the anchovies, garlic and chilli flakes, cooking for a few minutes until everything is bubbling and fragrant. Add a spoonful of pasta water to the pan and turn up the heat slightly. Add the olives, capers and tin of plum tomatoes. Let the contents of the pan bubble away, stirring everything together until well combined.
When the pasta is al dente, drain and set aside. Leave the sauce to bubble away for 10 minutes until slightly thickened and the plum tomatoes start to pop and fall apart. Season with sea salt and plenty of black pepper. tip the pasta into the sauce and toss well so that the pasta is well coated in sauce. Scatter the chopped parsley over and serve.
Ingredients
8 anchovy fillets, finely chopped
3 cloves of garlic, crushed
Good pinch or two of chilli flakes
1 tin of plum tomatoes
2 tablespoons of capers
Handful of flat-leaf parsley, chopped
200g of pitted Kalamata olives
Olive oil
Sea salt and black pepper
500g dried pasta ( fusilli or penne)
Method
Put the pasta in a large pot of boiling salted water over medium heat. While the pasta cooks, heat some oil in a large frying pan over medium low heat.
Add the anchovies, garlic and chilli flakes, cooking for a few minutes until everything is bubbling and fragrant. Add a spoonful of pasta water to the pan and turn up the heat slightly. Add the olives, capers and tin of plum tomatoes. Let the contents of the pan bubble away, stirring everything together until well combined.
When the pasta is al dente, drain and set aside. Leave the sauce to bubble away for 10 minutes until slightly thickened and the plum tomatoes start to pop and fall apart. Season with sea salt and plenty of black pepper. tip the pasta into the sauce and toss well so that the pasta is well coated in sauce. Scatter the chopped parsley over and serve.
