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Fusilli Puttanesca

by Sandra Lawson (follow)
Dinner (2274)      Lunch (1798)      Pasta (281)      Tomatoes (202)     
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.

Serve the Puttanesca sauce and fusilli with garlic bread

Preparation Time: 10 minutes
Cooking Time: 30 minutes

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

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.

Serve the Puttanesca sauce and fusilli with garlic bread

Stir in the sun dried tomato paste.

Serve the Puttanesca sauce and fusilli with garlic bread

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

Serve the Puttanesca sauce and fusilli with garlic bread

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.

Leave the sauce to reduce and thicken

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.

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