Pasta Puttanesca Recipe by Rick Stein

Ingredients

• 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

Select all ingredients

Method

• 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.
• https://www.lifestylefood.com.au/recipes/3793/pasta-puttanesca