Pasta puttanesca
7
Points®
Total time: 40 min • Prep: 25 min • Cook: 15 min • Serves: 6 • Difficulty: Easy
Serve this classic Italian puttanesca recipe with a rocket and tomato side salad or simple, seasoned, roasted vegetables.
Ingredients
Wholewheat Pasta, dry
340 g, spaghetti
Vegetable Oil
1 tablespoon(s)
Garlic
3 clove(s), crushed
Tomato Purèe
1 tablespoon(s), level
Waitrose Cooks' Ingredients Anchovy Paste
10 g
Cherry Tomatoes
900 g, halved
Olives, in Brine
15 individual, Kalamata, pitted, sliced
Capers, in Brine
3 tablespoon(s), rinsed
Parsley, fresh
30 g, chopped, plus extra for garnish
Chilli flakes
1 pinch, or red pepper flakes
Asda Panko Breadcrumbs
30 g, toasted
Instructions
1
Bring a large pot of salted water to a boil and cook the spaghetti according to pack instructions.
2
Meanwhile, heat the oil in a large nonstick pan over a medium-low heat. Add the garlic and cook, stirring, until golden brown, for about 2-3 minutes. Stir in the tomato purée and anchovy paste and cook for a further 2-3 minutes. Add the tomatoes, olives and capers to the pan. Cook for about 5 minutes, tossing, until the tomatoes are heated through and beginning to soften.
3
Drain the pasta, reserving 1 cup of pasta cooking water. Add the pasta to the sauce along with ¾ of the reserved pasta water, parsley and red pepper flakes. Cook until piping hot and the sauce is thick enough to coat the pasta (it’s okay if it looks a little wetter than you’d want, as the pasta will continue to absorb the liquid).
4
Season to taste and serve immediately, garnished with parsley and breadcrumbs.
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