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Pasta Puttanesca

By Napolina
Rich 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 …
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

10 total
  • 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

4 steps

  1. Step 1

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

  2. Step 2

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

  3. Step 3

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

  4. 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.