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Puttanesca Pasta By Anna Gare

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8–10 cloves purple garlic, peeled

1 red chilli, roughly chopped

1 teaspoon sea salt

8 –10 anchovies

1⁄3 cup olive oil

2 punnets ripe cherry tomatoes, cut in quarters

4 heaped tablespoons pipped kalamata olives, chopped

2 tablespoons baby capers, rinsed

1 cup flat-leaf parsley, roughly chopped

Dob of butter

1 packet linguini

Pinch of sea salt for cooking

Shaved parmesan, for serving


Grind the garlic, chilli, salt and anchovies to a paste in a mortar and pestle.

Sauté the paste in olive oil for a few minutes in a large frypan or wok, to infuse the flavours.

Be careful not to let the paste burn.

Add the tomatoes, olives and capers and cook for a further 5 minutes.

Stir in the parsley and butter.

To cook the pasta: Bring a large pot of salted water to the boil. Cook the pasta according to the directions on the packet.

Strain the pasta and toss it through the sauce.

Serve immediately, with a sprinkle of shaved parmesan.

This robust pasta will give you a burst of tart, spicy and salty flavours.


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