Recipe courtesy of Napolina
Pasta puttenesca
This garlic, tomato and olive pasta combination is an Italian classic and certainly one to try your hand at - you could even cook the sauce in advance and freeze it for a rainy day!
Ingredients
- 1 can of Napolina Chopped Tomatoes with Garlic (400g)
- 2tbsp Napolina Olive Oil
- 2 cloves of Garlic finely chopped
- 1 Fresh red chilli deseeded and chopped
- 50g Anchovies drained
- 175g Napolina Black Olives chopped
- 1 heaped tbsp Capers
- 1 heaped tbsp Napolina Double Concentrate Tomato Purée
- Freshly ground black pepper
- Spaghetti
- Fresh basil chopped
Method
Step 1
Heat olive oil in a saucepan.
Step 2
Add the garlic, chilli and cook until the garlic is pale golden in colour.
Step 3
Add anchovies, olives, capers, chopped tomatoes with garlic, tomato purée and black pepper.
Step 4
Simmer on a low heat for 30 minutes until reduced to a thick sauce.
Step 5
While the sauce is cooking, fill a large saucepan with lightly salted, boiling water and cook the spaghetti until al dente.
Step 6
Drain the spaghetti and return to the saucepan.
Step 7
Add the sauce, toss well and serve with freshly chopped basil.