Pasta alla Puttanesca

A traditionally pasta dish from Naples.

Serves

Garofolo Pasta

400g Garofolo pasta shape of your choice

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 capers, drained

1 teaspoon dried oregano

1/2 teaspoon dried crushed chilli

2 tablespoons chopped fresh parsley

Grated parmesan cheese to finish

All ingredients are available to purchase in our Farm Shop

Heat the oil in large pot over a medium heat.
Add garlic and sauté until fragrant, about 1 minute.
Add the chopped tomatoes, olives, anchovies, capers, oregano, and crushed chilli.
Simmer the sauce over a medium-low heat until thickened, breaking up the tomatoes with a spoon (for approximately 8 minutes). Season with salt and pepper.
Meanwhile, cook your pasta in a large pot of boiling salted as per the packet’s cooking instructions.
Drain the pasta and add to the sauce.
Add the parsley and toss over the pasta on a low heat until the sauce coats all of your pasta.
Serve with plenty of grated parmesan cheese.