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Pasta Puttanesca

by Jac's Veghead (follow)
Easy (2641)      Healthy (1726)      Simple (937)      Pasta (258)      Fish (216)      Italian (198)      Tomatoes (179)      Traditional (8)     
Puttanesca is a tangy and fairly salty Italian dish that the street workers used to eat. They ate it because most of the ingredients were cheap and had a long shelf life. Now you will find pasta puttanecsa at fine restaurants and cafes. Todays recipe is made with spinach and ricotta agnolloti but traditionally it should be served with penne or spaghetti.

Perfect Puttanesca


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 2 servings

Ingredients


Ingredients
4 tomatoes
4 garlic cloves
1 tbls olive oil
1 tbls capers
10 anchovies
3 tbls black olives
1 chilli
1 handful of parsley
1 handful of basil
Pasta for 2

Method
Heat the olive oil in a non stick pan.

All the ingredients need to be roughly chopped/diced. The garlic should be finely crushed, the rest think rustic.

Fine garlic and chili


Add the crushed garlic and chopped chilli to the hot pan and stir.

Oil, chili and garlic


Add the diced tomatoes and allow to simmer.

Add the diced tomatoes


Once the tomatoes start to break down add chopped capers, olives and anchovies.

Salty Goodness


Put your pasta on now and cook per packet instructions.

Two pot cook up


Allow both to cook.

Brilliant colours


Add your fresh roughly chopped basil and parsley.

Almost there!


Drain your pasta.

Which ever pasta you choose


Throw back in the pot and add the sauce.
Mix until the pasta is thoroughly coated in the puttanesca.

Every pasta is better with Parmesan


Serve with a sprinkling of Parmesan, seasoning to taste and some crusty bread.

Ready to eat


Categories
#Pasta
#Italian
#Healthy
#Easy
#Simple
#Fast
#Traditional
#Tomatoes
#Fish
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