Pasta Puttanesca

Last year my husband bought me cooking lessons on how to make pasta and this is my version of the Pasta Puttanesca.

Now I always make sure I have those ingredients on hand in my pantry staples, because it is delicious, quick and easy to make!Pasta Puttanesca | Stay At Home Mum

It may seem like a LOT of ingredients, and it is – but it freezes really well, so make up a huge batch of sauce and always have it on hand.  Enjoy!

Pasta Puttanesca | Stay At Home Mum

serves
4
time needed
prep cook
ingredients
13
difficulty
easy
rating (click to rate)
5.0 based on 11 rating, click to rate

Ingredients

  • 2 tbsp Olive Oil
  • 1 Brown Onion, Finely Diced
  • 2 tsp Crushed Garlic
  • 4 Anchovy Fillets In Oil, Drained And Chopped
  • 2 Red Chillies, Finely Chopped (optional)
  • 2 Tins Diced Tomatoes Or 4 X Very Ripe Fresh Tomatoes
  • 1 tbsp Tablespoon Capers, Rinsed Well And Chopped
  • 1/2 cup Small Black Olives, De-stoned And Chopped In Half
  • 1 tbsp Parsley For Serving
  • 1 tsp Freshly Ground Pepper To Taste
  • 1 tsp Grated Parmesan Cheese To Serve
  • 400 grams Dried Spaghetti Or Penne Pasta
  • 1/4 cup Red Wine


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Method

  1. Heat the olive oil in a saucepan and add the garlic, anchovies, onion and chillies.
  2. Cook over medium heat for 4 - 5 minutes or until softened and golden.
  3. Add the tomatoes and stir well.  Add the capers, wine and pepper to taste (you won't need salt - the anchovies are naturally very salty!).
  4. Cover and simmer on low heat for about 25 minute or until the sauce reduces and thickens.
  5. Meanwhile cook the pasta in hot salty water according to the directions.
  6. Drain well and return the pasta to the warm pot.
  7. Pour the sauce over the pasta and add the parsley and olives.  Mix well.
  8. Pile high in bowls and serve with grated parmesan cheese.

Notes

Recipe Hints and Tips:

To freeze sauce, add to zip lock bag (3/4 fill) and freeze for up to three months.

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