LV
LA VITA PAZZAServings:
4
Prep time:
00:10
Cook time:
00:20
Puttanesca translates from Italian to “in the style of the whore.”
A sure thing, easy with instant gratification !
Puttanesca sauce recipes will vary based on what ingredients are available on-hand, but traditionally, puttanesca sauce tastes salty from the olives and anchovies with a sweet kick from the tomatoes and oil.
Puttanesca is a unique variation from traditional tomato sauces, but its flavor profile is hard to beat
Ingredients
- 1 tbsp olive oil
1 medium brown onion, finely chopped
2 tbsp capers, drained
4 anchovy fillets, chopped
1 small red chilli
2 garlic cloves, crushed
2 tbsp tomato paste
2 x 400g cans diced tomatoes
1 tbsp finely chopped fresh oregano
1/2 cup black pitted olives
1/4 cup fresh flat-leaf parsley, chopped
400g dried rigatoni pasta or Gluten Free Mezzi Rigatoni
Instructions
- Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add capers, anchovies, chilli and garlic. Cook for 1 minute or until fragrant.
- Add tomato paste. Cook, stirring, for 1 minute. Add mutti chopped tomato , 1/2 cup pasta water,
- Bring to the boil. Reduce heat to low. Simmer for 20 to 30 minutes or until sauce has slightly thickened. Add oregano, olives and parsley. Season with pepper
- Meanwhile, cook Rigatoni in a saucepan of boiling salted water, following packet directions until al dente . Drain. Serve sauce tossed through pasta.
Tips
You can easily use La Molisana Maccheroni instead of the Rigatoni.
Replace the anchovies with chopped roasted auburgine for wonderful Vegan dish
I have tried this with fresh Italian Sausage which was amazing or a cheeky tin of Rio Mare Tuna the ultimate tuna pasta dish
