Tagliatelle alla puttanesca

Pasta-to-die-for
Serves 2
Prep Time 15 mins
Cooking Time 15 mins
Ingredients

  • 350g Tagliatelle pasta
  • 1 Red onion, finely chopped
  • 1 Medium red chilli, seeds removed and finely chopped
  • 2 Cloves of garlic, finely sliced
  • 1 Tbsp capers
  • 1 Tin (400g) Tomatoes, chopped
  • Small tin Anchovy fillets, about 50g
  • A few good quality black olives, pitted and sliced in half lengthways
  • Handful of basil, roughly chopped
  • Small handful of parsley, chopped
  • Extra virgin olive oil
  • Tomato puree
  • Parmesan shavings to serve
  • Salt and freshly ground black pepper

Method

  • Bring a large saucepan of water to the boil ready for the pasta
  • Meanwhile heat a tablespoonful of olive oil in a wok
  • Add the onion, garlic and chilli, cook for a few minutes until the onion is translucent
  • Add the capers and anchovy fillets, breaking down the fish as you stir
  • Add the tin of chopped tomatoes and a squirt of tomato puree
  • Add the basil, parsley and black pepper, stir
  • Add olives and sun dried tomatoes
  • Bring to the boil, then turn down the heat to a simmer and cook for 5-10 minutes, stirring occasionally
  • While the sauce is finishing off, add the pasta to the saucepan of boiling water (see Cook’s Tips 1.)
  • When the pasta is cooked, drain and toss into the sauce
  • Season and serve with parmesan shavings

Cook's tips

  • 1. Fresh pasta usually takes about 5 minutes, check instructions on the packet if you’re using dried

Equipment

  • Large saucepan
  • Large wok

Shopping List

  • 350g Tagliatelle pasta
  • 1 Red onion
  • 1 Medium red chilli
  • 2 Cloves of garlic
  • 1 Tbsp capers
  • 1 Tin (400g) Tomatoes
  • Small tin Anchovy fillets
  • Black olives
  • Basil
  • Parsley
  • Extra virgin olive oil
  • Tomato puree
  • Parmesan shavings to serve
  • Salt and freshly ground black pepper
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