Classic Pasta Puttanesca
22 minutes
The classic gutsy pasta, full of flavour from chilli flakes, olives, capers and anchovies. Great for a flavour sensation.
Zoë Harpham
2 people made this
Ingredients
Serves: 4
- 375g penne or fusilli
- pinch of salt
- 1 tablespoon olive oil
- 2 garlic cloves, crushed
- 2 (400g) tins chopped tomatoes
- 1 tablespoon capers, drained and rinsed
- 4 anchovy fillets, drained and finely chopped
- 1/4 teaspoon chilli flakes, or to taste
- 1/2 cup stoned black olives, roughly chopped
- chopped fresh flat-leaf parsley, to garnish
Directions
Preparation:10min ›
Cook:12min ›
Ready in:22min
- Cook the pasta in a large saucepan of lightly salted boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
- Meanwhile, heat the oil in large frying pan over a moderate heat. Sauté the garlic for 1 minute, then stir in the tomatoes, capers, anchovies and chilli flakes. Cook gently for 10 minutes, stirring from time to time until the sauce thickens slightly, then stir in the olives.
- Drain the pasta and tip into a large serving dish. Pour over the sauce and toss to coat well. Sprinkle with parsley and serve immediately.
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Reviews in English (1)
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Made it more kid friendly. i took out the anchovies and the chilli and added peas - 30 May 2009