Pasta puttanesca
serves
4
This classic Italian pasta sauce originates from Southern Italy, and never fails to please with its bold, punchy flavours. Taggiasca olives are available from Italian delis and specialty grocers. If you can't find them, substitute small kalamata or wild olives.
Ingredients (11)
- 400g can finely crushed tomato (we used Antonella)
- 1 cup (150g) Taggiasca olives (from Italian grocers, substitute small kalamata or wild olives), pitted
- ¼ cup (50g) baby capers
- 500g long pasta (we used tonnarelli, but bucatini would also work well)
- ⅓ cup (80ml) olive oil
- 2 tbs garlic-infused olive oil
- ⅓ cup finely chopped flat-leave parsley leaves
- 4 plump anchovies (we used Olasagasti), to serve
Bagna càuda
- 10-12 garlic cloves, peeled
- ¼ cup (60ml) extra virgin olive oil
- 50g anchovies
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the bagna càuda, blanch garlic in a small saucepan of boiling water for 10-25 seconds. Drain and repeat twice. Place in a small food processor or blender with oil and anchovies. Whiz until smooth.
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2.Heat crushed tomato and bagna càuda in a large saucepan over medium heat. Add olives and capers and stir to combine.
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3.Meanwhile, cook pasta in a large saucepan of boiling salted water for 2 minutes less than directed in packet instructions. Drain.
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4.Add pasta to sauce. Finish cooking pasta in the sauce, tossing, for 1 minute, or until al dente. Toss through oils and season to taste.
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5.Divide between 4 plates, spooning any remaining sauce from the pan over pasta.
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6.Sprinkle with parsley and garnish each bowl with 1 anchovy fillet.
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