Pasta puttanesca
5
Points®
Total Time
40 min
Prep
25 min
Cook
15 min
Serves
8
Difficulty
Easy
Serve this classic Italian puttanesca recipe with a rocket and tomato salad or simple, seasoned, roasted vegetables. The quick-prep pasta sauce, which features tomato paste, anchovies, cherry tomatoes, olives, and capers, cooks in the time it takes to boil the water and cook the pasta. For the best results, try to time it so you’re draining the pasta when the sauce is ready; you're going to need that pasta cooking liquid to create a glossy, starchy, delicious sauce, so be sure not to drain it all.
Ingredients
Wholemeal pasta, dry
340 g, spaghetti variety
Olive oil
3 tsp
Garlic
3 clove(s), crushed
Tomato paste
2 tbs
Salted anchovies in oil, drained
4 medium, finely chopped
Cherry tomatoes
450 g, halved
Canned cherry tomatoes
1 can(s), (1 x 400g can)
Black olives, drained
15 individual, kalamata variety, sliced
Capers, rinsed, drained
2 tbs
Fresh flat-leaf parsley
½ cup(s), chopped, plus 2 tbs extra to serve
Dried chilli flakes
½ tsp
Panko breadcrumbs
¼ cup(s), (35g), toasted