Pasta puttanesca Recipe

Name: Pasta puttanesca
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil; 6 anchovy fillets, chopped; 1 tbsp tomato purée; ½-1 tsp dried chilli flakes; 600g tinned chopped tomatoes; 1 tbsp tomato ketchup; 1 tbsp dried basil; 75g pitted olives, chopped; 1 tbsp capers, drained and rinsed; 350g dried pappardelle or other ribbon pasta; Ingredient ending

Ingredients

2 tbsp olive oil
6 anchovy fillets, chopped
1 tbsp tomato purée
½-1 tsp dried chilli flakes
600g tinned chopped tomatoes
1 tbsp tomato ketchup
1 tbsp dried basil
75g pitted olives, chopped
1 tbsp capers, drained and rinsed
350g dried pappardelle or other ribbon pasta
Ingredient ending

PREP TIME 10m	COOK TIME 10m	TOTAL TIME 20m
YIELD Serves 4

Instructions

Heat the oil in a large high-sided frying pan, add the anchovies and fry gently for a minute or so. Stir through the tomato purée and chilli flakes, increase the heat to medium and fry, stirring, for a couple more minutes. Pour over the tinned tomatoes and stir in the ketchup, dried basil, pitted olives and capers. Bubble the sauce over a low heat for 5 minutes until thickened. Season well.
Meanwhile, cook the pasta in a large pan of salted water for 10 minutes or until al dente, drain well, return to the pan and fold through the sauce. Serve with warm garlic bread.

Dinner