Friday, 4 May 2018

Pasta Puttanesca Recipe by Rick Stein


  • 450g/1lb small cherry, plum or vine-ripened tomatoes
  • 4 tbsp olive oil
  • 3 garlic cloves, chopped
  • 1 sprig of rosemary, leaves finely chopped
  • 4 sage leaves, shredded thinly
  • a good pinch of dried chilli flakes, or 1 red finger chilli, seeded and finely chopped
  • 55g/2oz salted capers, excess salt rubbed off
  • 110g/4oz small black olives, pitted
  • 2 x 50g/2oz cans of anchovy fillets in oil, drained and chopped
  • 2 tbsp chopped oregano
  • 450g/1lb dried bucatini or spaghetti
  • 1 tbsp chopped flat-leaf parsley
  • salt and freshly ground black pepper


  • 1.
    Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.
  • 2.
    For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.
  • 3.
    Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
  • 4.
    Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
  • 5.
    Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
  • 6.
    Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.

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