TO DRINK: Monterosso Sangiovesehas rustic, meaty Italian flavours that match this robust dish.
Puttanesca pasta
Ingredients
- 300g tagliatelle
- 15ml (1 tbsp) butter
- 15ml (1 tbsp) olive oil
- ½ red onion, diced
- 1 garlic clove, finely chopped
- 1 x 400g tin chopped tomatoes
- 30ml (2 tbsp) capers
- 80ml (cup) olives, pitted and sliced
- 5ml (1 tsp) dried chilli flakes
- 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped
- 30ml (2 tbsp) fresh basil, shredded
- salt and freshly ground black pepper, to taste fresh coriander, to garnish
Instructions
1
Cook the pasta in plenty of salted boiling water until al dente and drain.
2
Heat the butter and oil in a frying pan over medium heat. Fry the onion and garlic for 1 minute. Add the tomatoes, capers, olives and chilli flakes and simmer until the sauce has reduced and thickened slightly, about 10 – 15 minutes. Stir in the parsley and basil and season.
3
Serve the pasta with the sauce generously poured over, garnished with the coriander
