Puttanesca pasta

This classic pasta dish has delicious flavours of tomato, olive and anchovy. Try it for a tasty weeknight dinner.

4

10m

15m

Ingredients

  • 400g short-cut pasta (such as penne, farfalle or rigatoni)
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 6 anchovy fillets, finely chopped
  • 1 tsp chilli flakes (optional)
  • 400g can diced tomatoes
  • 2 cups (500ml) tomato passata
  • 1/2 cup (75g) black olives, drained, sliced
  • 2 tbs capers, drained
  • 1/2 cup flat-leaf parsley leaves, chopped

Method

STEP 1

Cook pasta in a saucepan of boiling water for 6-8 mins or until al dente. Drain.

STEP 2

Meanwhile, heat the oil in a large deep frying pan over medium heat. Cook the onion, stirring, for 3-4 mins or until onion softens. Add the garlic, anchovy and chilli flakes, if using. Cook, stirring, for 2-3 mins or until anchovy dissolves. Add the tomato, passata, olive and capers. Reduce heat to low. Simmer for 5-6 mins or until the sauce thickens slightly.

STEP 3

Add parsley to tomato mixture and stir to combine. Add the pasta and toss to combine. Transfer pasta mixture to a serving platter and serve immediately

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.