Anchovies, sun dried tomatoes, whole plum tomatoes, black olives, capers and basil tossed in a rich tomato sauce make this puttanesca pasta your new favourite to welcome the chillier weather!
Recipe for Puttanesca Pasta by Anisa Sabet for The Macadames.
Today’s recipe is one of my absolute favourites for when the weather turns chilly. It’s a classic, it’s insanely tasty and very simple to throw together. The perfect combination. I’ve made this recipe for years and chopped and changed a few recipes to come up with my favourite flavour combination.
Puttanesca is traditionally a light and fresh pasta sauce but personally, I love a very saucy pasta, so if you do too, double the measurements (except the pasta) shown in the recipe. I did so for the photos in this post. As the weather has only just gotten chilly, I served my pasta with a fresh Rose, a farewell to the sun, so to speak. In winter, a bold Sangiovese would pair well.
I’ve trailed a new lighting on today’s shoot, abandoning my go-to backlighting set up and do love the softer and more even light it creates. I favour back lighting for the drama it creates in photos, but sometimes the food suits a less harsh light and I am really happy with how these turned out. Thoughts?
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Ingredients (serves 4):
For the sauce:
Note: if you like a really saucy pasta, double the measurements here (except pasta). I did so for the photos in this post.
- 3 tablespoons good quality olive oil
- 4 cloves garlic, peeled & lightly smashed (or use 3 teaspoons minced garlic)
- 3-6 anchovy fillets (depending on your taste)
- 1 400g can who plum tomatoes
- 6 semi-dried tomatoes, cut into strips
- 1/2 cup pitted black olives, torn in half
- 3 tablespoons capers
- Crushed red pepper flakes to taste
- Fresh basil to taste
- Parmesan to taste
- 400g pasta (I used Linguine)
1. Heat oil in a large fry pan, add the garlic and cook until browning (around 1 minute). Add the anchovies and cook for a few minutes. Break open the whole plum tomatoes and add to the pan with the juices. Simmer for 10 minutes until slightly thickened. Add the semi-dried tomatoes, olives and capers. Season sauce with crushed red pepper, salt and pepper. Stir through basil leaves.
2. Meanwhile cook the pasta as per instructions. Drain, reserving a few tablespoons of pasta water to add to the sauce. Loosen spaghetti by giving it a good lug of olive oil.
3. Toss cooked pasta with sauce, pasta water and serve with freshly grated parmesan and some extra basil leaves.
Storage: sauce will keep in an airtight container for up to a week.
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For another easy dinner, try my Summer Roast Capsicum, Tomato, Olive & Feta Salad.
Anisa – The Macadames. xx