Puttanesca pasta is an easy Italian dish that’s packed full of salty flavour from the capers and olives. It’s usually made with anchovies too, but this one leaves them out so it’s suitable for vegetarians.
For the full recipe check out the delicious. website here https://bit.ly/3efq5pR
Serves 4
Ingredients:
350g spaghetti
2 tbsp olive oil
1 red onion, finely chopped
4 garlic cloves, finely sliced
400g tin cherry tomatoes
4 tbsp small black olives, such as niçoise or kalamata
4 tbsp medium capers
1 tsp dried oregano
Dried chilli flakes to taste
2 tbsp torn fresh flatleaf parsley to garnish
Vegetarian Parmesan shavings to serve
Method:
1. Cook the spaghetti according to packet instructions until al dente.
2. Meanwhile, heat 1 tbsp of the oil in a medium pan, add the onion and cook gently for 5 minutes. Add the garlic, tomatoes, olives, capers and oregano and cook over a medium heat for 5 minutes, stirring often. Add salt, pepper and chilli flakes to taste.
3. Drain the pasta, then return it to the pan with the remaining 1 tbsp oil and mix gently until glossy.
4. Add the sauce to the pan, gently moving the pasta around to coat. Season to taste, then serve in warmed shallow bowls, topped with torn parsley and parmesan shavings.
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