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!
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!
Method
-
Heat the olive oil in a saucepan and add the garlic, anchovies, onion and chillies.
-
Cook over medium heat for 4 - 5 minutes or until softened and golden.
-
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!).
-
Cover and simmer on low heat for about 25 minute or until the sauce reduces and thickens.
-
Meanwhile cook the pasta in hot salty water according to the directions.
-
Drain well and return the pasta to the warm pot.
-
Pour the sauce over the pasta and add the parsley and olives. Mix well.
-
Pile high in bowls and serve with grated parmesan cheese.
