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Pasta Puttanesca
Emma Ross • Jul 15, 2021
Pasta Puttanesca
This full-of-flavour pasta is a super-easy recipe you can do in almost no time at all.
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It can be made in this traditional way with Regular or GF pasta or get creative with extra fresh herbs and vegetables
Ingredients
2 tbsp Extra virgin olive oil
4-6 Anchovy fillets
1 tbsp Finely chopped parsley stalks
350g Pasta penne or rigatoni pasta shells or gf pasta of choice
2-3 Garlic cloves, bashed with the palm of your hand
2-3 tbsp Capers, well rinsed
¼ cup Olives, pitted
400g Organic passata
Small piece of pecorino or parmesan rind, optional
Salt and pepper for seasoning (keep in mind that the capers are very salty)
Sustainable Australian Tuna - we love Little Tuna
Chopped parsley and grated pecorino or parmigiana, to garnish
Method
1. Heat up the oil in a large, heavy-based pan.
2. Add the anchovies and stir with a wooden spoon to break them down.
3. Add the garlic and chopped parsley stalks, and allow the oil to infused with the flavours.
4. Add the pasta, capers, olives and stir through. Cover with passata and enough water to make sure all the pasta is submerged. Add your cheese rind, if using. Cook, stirring occasionally, for 7-8 minutes or until the pasta is al dente. Lastly stir through Tuna until warmed through
Check seasoning.
5. Serve hot (discard the cheese rind and garlic before serving), as it is, or with a dusting of pecorino or parmigiano and chopped parsley.
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