Pasta Puttanesca
A Bio twist on an Italian favourite! Pasta Puttanesca adds olives and sometimes even anchovies to a simple sauce with a hidden spicy kick. Look up the history of the recipe and you’ll be in for a shock! But we won’t spoil the history lesson for you. Perfect for a cold Winter’s night - adapt the chilli flakes to your liking for a warming and filling dinner.
Ingredients
- 350g spaghetti
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 4 garlic cloves, sliced
- 400g tin cherry tomatoes
- 4 tbsp small black olives
- 60g Mushrooms of your choice, sliced
- 4 tbsp medium capers, drained
- 1 tsp dried oregano
- Dried chilli flakes to taste
- Torn parsley to garnish
- BioCheese Grated Parmesano to top
Method
- Cook the spaghetti according to packet instructions until al dente.
- Meanwhile, heat 1 tbsp of the oil in a medium pan, add onion and cook gently for 5 minutes.
- Add garlic, tomatoes, olives, mushrooms, capers and oregano and cook over a medium heat for 5 minutes, stirring often.
- Add salt, pepper and chilli flakes to taste.
- Drain pasta, then add the sauce to the pan and mix into the pasta.
- Season with salt to taste and top with parsley and BioCheese Grated Parmesano.
Enjoy!
Note: We’ve made this recipe vegan, however anchovies are a popular addition to the sauce. Add a couple sliced thinly into the sauce for a super salty kick.