Fusilli Puttanesca

Fusilli Puttanesca

Posted 2013-02-16 by Sandra Lawsonfollow
This is another quick and simple pasta dish and I'll spare you the origins and translation of the name as you've probably already heard it a hundred times. Of course you can always serve it with spaghetti instead of fusilli, and it works well as a sauce for white fish too. You will be able to feed four people with this recipe.



Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients
1 400g tin of chopped tomatoes. I used whole cherry tomatoes to ring the changes, but the choice is yours.
6 anchovy fillets in olive oil
100g pitted black olives
1 tbsp salted capers
2 garlic cloves, chopped
5 tbsp olive oil
1tbsp sun dried tomato paste
chopped fresh parsley
400g fusilli
freshly grated parmesan to serve

Method
  • Heat the olive oil in a medium sized saucepan, add the garlic and fry for a minute or so.
  • Add the anchovies, capers and olives.



  • Stir in the sun dried tomato paste.



  • Pour in the tinned tomatoes, breaking them up with a wooden spoon.



  • Add the chopped parsley.
  • While the sauce is cooking bring a large pan of salted water to the boil and add the pasta. Leave to cook for about 12 minutes, depending on the instructions on the packet.
  • When the pasta is cooked, take a tablespoon or two of the water and add it to the Puttanesca sauce.



  • Serve the sauce over the pasta and hand around parmesan cheese for sprinkling. This also works well with some home made garlic bread fresh from the oven.

  • Categories
    #dinner
    #lunch
    #pasta
    #tomatoes

    %recipeyum
    223042 - 2023-07-17 06:39:55

    Tags

    Holiday
    Festivals
    Family_friendly
    Easy
    Dinner
    Healthy
    Lunch
    Family
    Vegetarian
    Quick
    Dessert
    Simple
    Snack
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    Vegan
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