This pasta alla puttanesca recipe is so simple, yet so flavourful.
¼ cup extra virgin olive oil
2 400g cans pureed tomatoes
3 garlic cloves
2 tbsp capers
2 cups cherry tomatoes, halved
½ cup black olives, halved and pitted
1 tsp dried oregano
½ tsp crushed red pepper flakes
2 tbsp chopped fresh parsley
500g dry spaghetti
Grated parmesan cheese, to taste
Heat the olive oil in a large pot over medium heat. Add the garlic and sauté until fragrant, then add in the tomato puree, olives, capers, oregano and crushed red pepper flakes. Simmer the sauce over medium-low heat until thickened.
Bring a pot of water to the boil and salt it. Add the pasta and cook until al dente. Drain and return to the same pot, adding the sauce, cherry tomatoes and parsley. Toss over low heat until the sauce coats the pasta.
Sprinkle the pasta alla puttanesca with parmesan cheese and serve.
Matthew’s Tip: To make this recipe a bit punchier, add three or more minced anchovy fillets.