Casarecce alla puttanesca
This recipe has been created for Garofalo by Italian chef Aldo Zilli. Puttanesca sauce originates from the Naples, home to Garofalo pasta, this delicious sauce includes tomatoes, olive oil, anchovies, olives, capers and garlic.
400g Casarecce Pasta
50ml Extra-virgin olive oil
4 Large garlic cloves, finely chopped
400g tin peeled plum tomatoes
100g Kalamata olives, halved, pitted
3 anchovy fillets, chopped
2 tablespoons drained capers
1 teaspoon dried oregano
1/2 teaspoon dried crushed chilli
2 tablespoons chopped fresh parsley
Grated Parmesan cheese to finish
- Heat the oil in large pot over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add the chopped tomatoes, olives, anchovies, capers, oregano, and crushed chilli.
- Simmer sauce over medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt & pepper. Meanwhile, cook pasta in large pot of boiling salted water al dente.
- Drain the pasta and add to the sauce. Add the parsley and toss over low heat until sauce coats pasta, and serve with grated Parmesan.