Fresh Pasta With Puttanesca Sauce

By The Weekly  

March 12, 2018

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If you like your pasta dense and flavourful, this dish made with Puttanesca sauce featuring heady aromas of garlic, anchovies, capers, and olives will thrill your palate!

  • Cook: 45 mins
  • Yields: 4 Servings


1 tbsp extra virgin olive oil

1 medium (150 g) brown onion, chopped

4 cloves garlic, crushed

4 anchovy fillets, chopped

2 x 400 g cans diced tomatoes

1 tsp sugar

1 tbsp fresh basil leaves

1 cup (150 g) drained, pitted black olives, chopped

2 tbsps baby capers

1 quantity pasta, cut into desired widths or 400 g dried pasta

2 tbsps flat-leaf parsley leaves


1Heat oil in a large frying pan over medium to low heat; cook onion, stirring occasionally, for 10 mins or until soft but not browned.

2Add garlic and anchovies; cook stirring for 1 min or until fragrant. Add tomatoes, sugar and basil; simmer, uncovered, for 15 mins or until thickened.

3Blend or process sauce, if desired (this creates a smooth consistency, but is not necessary), then return to heat and add the olives and capers; simmer a further 5 mins. Season to taste.

4Cook pasta in a large saucepan of rapidly boiling salted water until al dente. Reserve ½ cup cooking water, drain. Serve immediately with sauce and parsley, adding a splash of reserved cooking water if necessary to help amalgamate the sauce with the pasta.

Photo: John Paul Urizar/