Why oh why have I never tried Puttanesca sauce before. This will officially be my favourite tomato sauce pasta. To be made with fresh tomatoes, but I used canned ones here after realizing I did not have fresh ones but the taste is good enough for us. Traditionally this pasta dish uses spaghetti, but we both were not in the mood for some spaghetti so I made two versions, fettuccine for myself and rigatoni for my husband. And having tasted both, I must say it worked better for the fettuccine. The sauce wraps itself around the pasta, satisfying every mouthful.
What you will need:
400g pasta of your choice
500g peeled tomatoes or canned diced tomatoes
100g black olives (preferably Gaeta olives), sliced
1 clove garlic, minced
1 fresh chilli, finely sliced
Here is how:
Heat up the olive oil in a large saucepan, add in garlic and chilli.
Cook till it begins to change color and add in anchovies, mix well.
Add the tomatoes, olives and capers. Cook for around 20 minutes.
While the sauce is cooking, cook your pasta accordingly, drain and add to the sauce.
Mix well and serve.
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