Vegetarian Pasta Recipe: Puttanesca
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 anchovy fillets in oil, drained and coarsely chopped
- 2 red chillies, finely chopped
- 4 ripe tomatoes, coarsely chopped
- 1 tablespoon capers, rinsed and drained
- 100 ml red wine
- 350g dried pasta, such as gemelli or penne
- 75g small black olives
- 2 tablespoons chopped flat leaf parsley
- Freshly ground black pepper
- Freshly grated Parmesan cheese, to serve
- #Puttanesca sauce was famously named in honour of the ladies of the night, although no one seems quite sure why. This robust dish goes perfectly with a bottle of full-bodied red wine. Let’s start with a vegetarian dish called puttanesca without losing time.# Heat the oil in a saucepan, then add the onion, garlic, anchovies and chillies. Cook over medium heat for 4-5 minutes until softened and golden. Add the tomatoes. Cook for 3-4 minutes, stirring occasionally, until softened.
- Add the capers, wine and black pepper to taste, then cover and simmer for 20 minutes.
- Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet.
- Add the tomato sauce, olives and parsley to the pasta in its warm pan and toss to mix. Divide between 4 serving plates or bowls and serve topped with grated Parmesan.