Puttanesca

Puttanesca

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

I’m a massive lover of capers and anchovies, so this recipe is always a favourite of mine around dinnertime. While I was living in Melbourne for MasterChef, I had pasta puttanesca probably every second night. I wouldn’t be able to wait for the pasta to be ready, so I’d eat half the anchovies straight out of the jar with a slice of toasted bread.

Ingredients

Quantity Ingredient
350g baby roma tomatoes, halved
sea salt flakes
2 tablespoons extra-virgin olive oil, plus extra for drizzling
1 onion, finely diced
3 garlic cloves, finely chopped
2 tablespoons baby capers, rinsed and squeezed dry
6-8 anchovy fillets
1/2-1 long red chilli, thinly sliced
100g kalamata olives, pitted
50g basil, leaves picked
sea salt flakes
500g fresh farfalle pasta, (or pasta of your choice)

Method

  1. Preheat the oven to 220°C.
  2. Place the halved tomatoes on a baking tray, season with sea salt flakes and freshly ground black pepper, then drizzle with some olive oil. Toss to ensure all the tomatoes are coated, place in the oven and bake for 20–30 minutes, until blistered and roasted.
  3. Pour 2 tablespoons of olive oil into a frying pan over a medium heat and sauté the onion, garlic, capers, anchovy fillets and chilli until golden. (Use a half or a whole long red chilli, depending on how spicy you want the sauce.)
  4. Add the roasted tomatoes, olives and basil and toss gently. Season the sauce with sea salt and freshly ground black pepper.
  5. Cook the pasta in boiling salted water until al dente, about 3–4 minutes. Strain the pasta and toss through the sauce.
Tags:
laura
cassai
my
italian
kitchen
masterchef
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