• Description:

    One of our favourite Italian pasta recipes, this puttanesca is much celebrated for its extraordinary taste and simplicity. A few essential ingredients quickly yield a filling meal, while the rich red tomato and glossy dark olive colours make a gorgeous partner to your pasta. Try it with spaghetti or linguini - we’ve suggested wholewheat to make it even more guilt-free. Essentially, the dish is simple yet moreish, low cost but delicious. And its vegetarian too.

  • Ingredients:

    10 Kalamata or black olives, pitted and roughly chopped
    5 ml sugar salt and black pepper
    2 cloves garlic, finely chopped

    45 ml fresh parsley, chopped
    2 anchovies, finely chopped
    250 g wholewheat pasta
    1 can chopped tomatoes

    1 onion, finely chopped
    30 ml tomato paste
    125 ml water
    15 ml oil

  • Method:

    1. Heat the oil and fry the onion and garlic until soft. Add the tomatoes, tomato paste, water, anchovies, olives and sugar, along with salt and pepper to taste. Bring to the boil.
    2. Simmer for 15-25 minutes or until the sauce is thick and fragrant.
    3. Cook the pasta, drain and add to the sauce.
    4. Sprinkle over the parsley and toss gently.
    5. Serve immediately.