Looking for a classic Italian puttanesca? This recipe is quick, simple and scrumptious. Loaded with storecupboard ingredients like olives and tinned tomato
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Ingredients
- 2 tbsp olive oil
- 6 anchovy fillets, chopped
- 1 tbsp tomato purée
- ½-1 tsp dried chilli flakes
- 600g tinned chopped tomatoes
- 1 tbsp tomato ketchup
- 1 tbsp dried basil
- 75g pitted olives, chopped
- 1 tbsp capers, drained and rinsed
- 350g dried pappardelle or other ribbon pasta
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Method
- Heat the oil in a large high-sided frying pan, add the anchovies and fry gently for a minute or so. Stir through the tomato purée and chilli flakes, increase the heat to medium and fry, stirring, for a couple more minutes. Pour over the tinned tomatoes and stir in the ketchup, dried basil, pitted olives and capers. Bubble the sauce over a low heat for 5 minutes until thickened. Season well.
- Meanwhile, cook the pasta in a large pan of salted water for 10 minutes or until al dente, drain well, return to the pan and fold through the sauce. Serve with warm garlic bread.
Nutrition
- 430kcals Calories
- 10.7g (1.6g saturated) Fat
- 14.3g Protein
- 74.3g (7.3g sugars) Carbs
- 1.6g Salt
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Reviews
Lovely recipe & very simple! Canned toms don’t come in 600g though, so just use 2x400g & about the same extra of the other sauce ingredients. The pappardelle tends to come in 500g bags too, so do the lot with the extra sauce & keep a portion or 2 for lunches.
I love this recipe because it’s a quick and simple midweek dinner that tastes soooo much better than the effort it takes to make it. I just wish I didn’t have to share it with anyone. The sauce is so yummy, I also use it to bake cod in the oven too. Scrumptious!
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