• TO DRINK: Monterosso Sangiovesehas rustic, meaty Italian flavours that match this robust dish.

    Puttanesca pasta

    Serves: 2
    Cooking Time: 40 mins

    Ingredients

    • 300g tagliatelle
    • 15ml (1 tbsp) butter
    • 15ml (1 tbsp) olive oil
    • ½ red onion, diced
    • 1 garlic clove, finely chopped
    • 1 x 400g tin chopped tomatoes
    • 30ml (2 tbsp) capers
    • 80ml (cup) olives, pitted and sliced
    • 5ml (1 tsp) dried chilli flakes
    • 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
    • 30ml (2 tbsp) fresh basil, shredded
    • salt and freshly ground black pepper, to taste fresh coriander, to garnish

    Instructions

    1

    Cook the pasta in plenty of salted boiling water until al dente and drain.

    2

    Heat the butter and oil in a frying pan over medium heat. Fry the onion and garlic for 1 minute. Add the tomatoes, capers, olives and chilli flakes and simmer until the sauce has reduced and thickened slightly, about 10 – 15 minutes. Stir in the parsley and basil and season.

    3

    Serve the pasta with the sauce generously poured over, garnished with the coriander

     

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