SPAGHETTONI ALLA PUTTANESCA

Puttanesca is the ultimate last minute meal. When time and ingredients on hand are short, this satisfyingly savoury dish can be thrown together almost entirely from ingredients in the cupboard.

Prep:
10 minutes
Cook:
15 minutes
Serves:
4

Ingredients

400g Filotea Spaghettoni Pasta

30ml olive oil, plus extra to serve

250g cherry tomatoes, slashed and squeezed to remove seeds, roughly chopped

200g Le Nostrane mixed pitted olives, roughly chopped

20g Romulo Capers, roughly chopped

4 Flott Anchovy Fillets, finely chopped

1 garlic clove, peeled, finely minced

1g farro dried chilli flakes

5g fresh oregano, leaves picked, roughly chopped

5g fresh Italian parsley, leaves picked, roughly chopped, reserve some for garnish

40g Granarolo Grana Padano, finely grated

Method

Fill a large saucepan with salted water and bring to a boil over a high heat

Add pasta and cook as per package instructions until al dente

Meanwhile add the olive oil to a medium sized frying pan over a medium low heat. Add tomatoes, olives, capers, anchovy, garlic and chilli flakes and gently heat through for about 4-5 mins

When pasta is cooked, drain well in a colander and return to the pan

Add the tomato sauce, oregano and parsley and stir to combine

Serve pasta in bowls with any remaining sauce spooned over the top, sprinkle with grated Grana Padano and reserved parsley and a drizzle of olive oil