Pasta Puttanesca

Name: Pasta Puttanesca
Ingredients: 1 lb (.5 kg). dried spaghetti; 3 tbsp (45 ml) virgin olive oil; 1 clove of garlic, finely chopped; 1 large red onion, finely chopped; 6 anchovy fillets, drained; pinch of chilli flakes; 1 oz (28 grm). pitted black olives roughly chopped; 1 oz (28 grm). pitted green olives roughly chopped; 1 tbsp (15 ml) capers, drained and rinsed; 4 large ripe tomatoes; 1 14 oz (392 grm). tub of passata (sieved tomatoes); 1 tsp (5 ml) paprika; salt, to taste; grated parmesan cheese

14 ingredients

10 steps

Ingredients

1 lb (.5 kg). dried spaghetti
3 tbsp (45 ml) virgin olive oil
1 clove of garlic, finely chopped
1 large red onion, finely chopped
6 anchovy fillets, drained
pinch of chilli flakes
1 oz (28 grm). pitted black olives roughly chopped
1 oz (28 grm). pitted green olives roughly chopped
1 tbsp (15 ml) capers, drained and rinsed
4 large ripe tomatoes
1 14 oz (392 grm). tub of passata (sieved tomatoes)
1 tsp (5 ml) paprika
salt, to taste
grated parmesan cheese

Directions

1

Heat the oil in a pan and add the onion, anchovies and chilli.
2

Cook for about 10 minutes until soft and starting to brown.
3

Add garlic and cook for about 1 minute.
4

Cut the tomatoes in half, and using a grater (place a large plate underneath) rub the flesh of the tomatoe, until only the skin is left - discard the skin.
5

Add to the saucepan, and add the paprika and salt and cook for 5 minutes.
6

Then add the olives and capers and the passatta, add one glass of water and cook on a low heat for about half an hour.
7

When ready the sauce should be slightly thick and rich.
8

In the meantime cook your spaghetti.
9

Rinse (use hot water) and drain, add to the sauce on a very low heat for about 5 minutes, stirring periodically to ensure the pasta keeps hot.
10

Serve with parmesan.