Puttanesca Pasta
Member recipe

Puttanesca Pasta

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Serves 3

Add 80ml olives, pitted and sliced, to give this pasta a more mediterranean flavour.

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  • 300g tagliatelle
  • 15ml butter
  • 15ml olive oil
  • 1 garlic clove, finely chopped
  • 1 x 400g tin chopped tomatoes
  • 30ml capers
  • 5ml dried chilli flakes
  • 30ml fresh flat-leaf parsley, finely chopped
  • 30ml fresh basil, finely chopped
  • salt and freshly ground pepper, to taste
  • fresh coriander, to garnish


    1. Heat the butter and oil in a large frying pan over medium heat. Fry the onion and garlic for 1 minute. Add the tomatoes, capers and chilli flakes (aswell as olives if you include them) and simmer until the sauce has reduced and thickened slightly, about 10-15 minutes. Stir in the parsley and basil.
    2. Meanwhile, cook the pasta in plenty of salted boiling water until al dente and drain.
    3. Serve the pasta with the sauce generously poured over, garnished with the coriander.

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