Puttanesca pasta

September 9, 2015 (Last Updated: January 30, 2019)

TO DRINK: Monterosso Sangiovesehas rustic, meaty Italian flavours that match this robust dish.

Print Recipe

Puttanesca pasta

Serves: 2
Cooking Time: 40 mins

Ingredients

  • 300g tagliatelle
  • 15ml (1 tbsp) butter
  • 15ml (1 tbsp) olive oil
  • ½ red onion, diced
  • 1 garlic clove, finely chopped
  • 1 x 400g tin chopped tomatoes
  • 30ml (2 tbsp) capers
  • 80ml (cup) olives, pitted and sliced
  • 5ml (1 tsp) dried chilli flakes
  • 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
  • 30ml (2 tbsp) fresh basil, shredded
  • salt and freshly ground black pepper, to taste fresh coriander, to garnish

Instructions

1

Cook the pasta in plenty of salted boiling water until al dente and drain.

2

Heat the butter and oil in a frying pan over medium heat. Fry the onion and garlic for 1 minute. Add the tomatoes, capers, olives and chilli flakes and simmer until the sauce has reduced and thickened slightly, about 10 – 15 minutes. Stir in the parsley and basil and season.

3

Serve the pasta with the sauce generously poured over, garnished with the coriander

 

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September 9, 2015 (Last Updated: January 30, 2019) By
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