Pasta Puttanesca! If you haven’t heard of this classic southern Italian dish are you really an Italian food lover? We are going to share our secrets on how to cook perfect Italian Pasta Puttanesca at home.
To start off you want to get some delicious, fresh ingredients!
Firstly, set a wide base saucepan on the heat and boil 2 litres of water.
Secondly, while your water is boiling, prepare your ingredients. Chop up your anchovies, cherry tomatoes, parsley, olives and chillies. Finely dice the garlic.
Now add your olive oil into a large frying pan, warm on a very low heat. Once warm, fry your garlic for 1 minute. Next, add the fresh chilli and anchovies. Fry for 3-4 minutes until the anchovies melt into the olive oil.
Next add the chopped cherry tomatoes, olives and capers. Add salt and pepper to taste. Be sure to give all the ingredients a good stir to ensure your sauce is cooking evenly.
Place a lid on the pan and cook for 10-15 minutes on a low heat. Make sure to stir once or twice and check the heat to make sure you don’t boil your sauce.
Now the sauce is set to simmer, let’s get the pasta on! Season your pasta water with plenty of salt and cook your pasta as instructed on the packet (usually 9-11 minutes). Ensure the pasta is cooked until it is al dente.
(For advice on cooking perfect pasta check out our Pezzo Perfect Pasta Blog)
Once cooked, add your pasta into your sauce and give it a good toss. Add 1-2 tablespoons of pasta water. Add in the chopped parsley and give it one final toss.
To best enjoy your Perfect Pasta Puttanesca we would recommend a southern Italian red wine.
A Negroamaro, dry red wine with deep earthy and fruity tones.
A Primitivo, an intense but sweet red wine.
If you prefer white wine, we suggest trying a crisp southern Italian white such as a Falanghina or Greco.
We hope you enjoy cooking our Perfect Pasta Puttanesca at home!