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.
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
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