You can never go wrong with a simple tomato base pasta. They are packed with garlicky and herby flavour with a hint of spice if you like. This puttanesca pasta is no different and features at the top of my list of favourite pasta dishes.

What You’ll Need - Serves 2

  • 150g spaghetti or linguine

  • 4 Garlic Cloves

  • 4 anchovy Fillets or 1 tbs anchovy paste

  • 1/2 Cup pitted olives

  • 2 tbs capers

  • 1 can (400g) whole tomatoes

  • 1 tsp chilli or flakes

  • 2 tsp dried oregano

  • 2 tsp paprika

  • 1 cup dry white wine

  • Handful of fresh Parsley

Prep - 10 minutes

  • Finely dice the anchovy fillets and garlic cloves

  • Chop the parsley that will be used for garnishing.

  • Cut the olives into halves.

Let’s Get Cooking - 20 Minutes

  • Cook the pasta as per the packet instructions

  • While the pasta cooks, heat cooking oil in a large pan or pot.

  • Add the garlic, red pepper flakes, and anchovies and fry until the garlic is fragrant (just about 1 minute)

  • Add the tomatoes and smash them with the back of a spoon to assist them with breaking down and cooking.

  • Add the white wine and allow it to boil to burn off the alcohol until the liquid has reduced to half.

  • Season this with paprika, oregano, salt, and pepper. Add the capers and olives and allow simmer on low to medium heat for 10 minutes

  • Add the cooked pasta and half a cup of pasta water. Combine in the sauce for another 2 minutes.

  • Add the parsley, combine and serve.

Love,

V

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