Yield
4 Servings
Prep Time
mins
Cook Time
45mins
Difficulty Level
Download or Print

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!

Ingredients

  • 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
01.

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

02.

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

03.

Blend 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.

04.

Cook 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/BauerSyndication.com.au

Download or print the recipe
Loading...