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Pasta Puttanesca

Pasta Puttanesca

By NapolinaPublished on 04 November 2022Rich and rewarding, this hearty pasta dish features Napolina chopped tomatoes with garlic, fresh chilli, anchovies, capers and olives. It's a great main course dish and works excellently with Napolina spaghetti, not forgetting a generous helping of parmesan to finish. Looking for more pasta recipes? Look no further.
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Time and servings

40 minsTotal time
2Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 2 garlic cloves, finely chopped
  • 1 fresh red chilli, deseeded and chopped
  • 1 tbsp of capers, heaped
  • 1 good handful of fresh basil, chopped
  • 400 g of chopped tomatoes
  • 50 g of anchovies, drained
  • 1 tbsp of tomato puree, rounded
  • 225 g of spaghetti
  • 2 tbsp of basil-infused olive oil
  • 175 g of black olives, chopped

Method

  • Step 1

    Heat the olive oil in a saucepan. Add the garlic, chilli and cook until the garlic is pale golden in colour.

  • Step 2

    Add anchovies, olives, capers, chopped tomatoes, tomato puree and black pepper.

  • Step 3

    Simmer on a low heat for 30 minutes until reduced to a thick sauce.

  • Step 4

    While the sauce is cooking, fill a large saucepan with lightly salted, boiling water and cook the spaghetti until 'al dente'. Drain the spaghetti and return to the saucepan. Add the sauce, toss well and serve with freshly chopped basil.