Fettuccine Puttanesca

Rich Mediterranean flavours make fettuccine puttanesca a classic.

Ingredients (serves 4):

  • 500g fresh fettucine
  • 1 tbs olive oil
  • 2 garlic cloves, crushed
  • 4 anchovy fillets, finely chopped
  • 4 large ripe tomatoes, coarsely chopped
  • 1 tbs tomato paste
  • 1 fresh red chilli, finely chopped
  • 1/2 cup (80g) pitted kalamata olives
  • 1 tbs baby salted capers, rinsed, drained
  • 1 tbs coarsely chopped oregano
  • 1 tbs coarsely chopped flat-leaf parsley



  1. Cook pasta in a large saucepan of salted boiling water until al dente. Drain well.
  2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic and anchovies and cook, stirring, for 1-2 minutes or until the anchovies dissolve. Add the tomatoes, tomato paste, chilli, olives and capers and cook, stirring, for 5 minutes or until heated through and tomatoes break down slightly. Remove from heat. Add the pasta, oregano and parsley and gently toss to combine.
  3. Divide pasta among serving bowls and serve immediately.

Artikel Food Recipes Lainnya :

0 komentar:

Post a Comment

Scroll to top