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http://www.lifestylefood.com.au/recipes/3793/pasta-puttanesca

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Pasta Puttanesca

Ingredients

Method

  • 1.

    Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.

  • 2.

    For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.

  • 3.

    Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.

  • 4.

    Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.

  • 5.

    Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.

  • 6.

    Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.

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» Top Wine Matches For This Recipe

Andrew Graham

Sangiovese, Pinot Noir and Chardonnay are the best wines to pair with Pasta Puttanesca.

 
 

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