Sunday, 25 January 2015

Pasta Puttanesca

Puttanesca translates as “in the style of the whore.”  The name derives from the Italian word puttana which means whore.  It is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil.  It is an easy sauce, briefly cooked, and is very fragrant and spicy. 
I found this receipe on Tesco site while I was looking around & it looks simple to have a go. 

  • 300g (10oz) linguine or spaghetti
  • 2-3 garlic cloves, thinly sliced
  • 1tbsp olive oil
  • 50g (2oz) canned anchovies in oil, drained and roughly sliced
  • 2tbsp capers
  • 150g (5oz) pitted black olives, halved
  • 1 red chilli, chopped
  • 1 tsp chilli powder
  • 400g can chopped tomatoes
  • 1tsp dried oregano
  • salt
  • pepper
  • small bunch flat-leaf parsley, chopped
  • freshly grated Parmesan cheese, to serve


Bring a large pan of water to the boil for the pasta.
In a pan, fry the garlic in  the olive oil until softened. Add the anchovies, capers, olives, dried chilli and chilli powder. Fry gently for about 5 minutes. Add the tomatoes and oregano, and simmer gently for 10 minutes, stirring occasionally.
While the sauce is simmering, cook the pasta: when the water is at a good rolling boil, add a good handful of salt, then add the pasta and bring back to the boil. cook until just al dente, i.e. tender but still just a bit firm to the bite (use the packet instructions as a rough guide). Drain well.
Add the pasta to the sauce and gently stir to coat it in the sauce. Add the parsley, season to taste and serve with the grated Parmesan.