Meals and Courses

Pasta Puttanesca

cook 20 mins
  • 3 tablespoons olive oil
  • 2 garlic cloves, sliced
  • 1/2 teaspoon dried chilli flakes
  • 8 anchovy fillets in oil, drained
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 125 g (4 oz) black olives
  • 1 tablespoon capers, rinsed and drained
  • 300 g (10 oz) pappardelle
  • salt and pepper
  • torn basil leaves, to garnish
  • Heat the oil in a large saucepan, add the garlic, chilli flakes and anchovies and cook, stirring frequently, for a couple of minutes until the anchovies begin to disintegrate.
  • Stir in the tomatoes and cook, fairly vigorously, for 15 minutes or until the sauce has thickened. Add the olives and capers and season.
  • Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain and toss through the sauce.
  • Spoon into serving bowls and serve sprinkled with the basil.
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