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Fettucine Puttanesca

A quick and amazing dish, one of my favourites.



  • 1.

    Boil large pot of salted water and place fettucine in.

  • 2.

    In a frying pan on a medium heat put a generous amount of olive oil, anchovies, chillis, onion, and garlic and cook for a couple of minutes, until onion has softened and anchovies have melted into the sauce, while this is happening quickly muddle the olives in a mortar and pestle, before adding them and the capers to the frypan. Cook for another couple of minutes before adding the can of tomatoes and reduce till sauce thickens slightly.

  • 3.

    Drain pasta, add the dried oregano to sauce, add pasta to sauce and combine with sauce, add fresh shredded basil at last minute and serve in warm bowls with fresh grated parmesan cheese.


I sometimes add a little touch of red wine to this but it needs to be subtle so dont overdo it if you do :) enjoy!!!

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Fettucine Puttanesca.


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