Pasta Puttanesca
By Napolina RecipesThis pasta recipe features Napolina tomatoes with garlic, fresh chilli, anchovies and olives. It's a great main course, works excellently with Napolina spaghetti and a helping of Parmesan cheese.Time and servings
Total time
Servings
Cooking time
Ingredients
10 total- 250 g of napolina spaghetti
- 1 handful of chopped fresh basil
- 175 g of black olives, chopped
- 1 heaped tablespoon capers, drained
- 1 rounded tablespoon napolina double concentrate tomato purée
- 1 napolina chopped tomatoes
- 2 tablespoons of napolina olive oil
- 1 fresh red chilli, de-seeded and chopped
- 50 g of anchovies, drained
- 2 cloves of garlic, finely chopped
Method
6 stepsStep 1
Heat olive oil in a saucepan.
Step 2
Add the garlic, chilli and cook until the garlic is pale golden in colour.
Step 3
Add anchovies, olives, capers, chopped tomatoes, tomato purée and black pepper.
Step 4
Simmer on a low heat for 30 minutes until reduced to a thick sauce.
Step 5
While the sauce is cooking, fill a large saucepan with lightly salted, boiling water and cook the spaghetti until al dente.
Step 6
Drain the spaghetti and return to the saucepan. Add the sauce, toss well and serve with freshly chopped basil.