Name: Tagliatelle puttanesca
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 teaspoon vegetable oil; 1 brown onion (200g), sliced thickly; 3 clove garlic, crushed; 4 fresh small red thai (serrano) chillies, chopped finely; 2 1/3 cup (600ml) bottled tomato pasta sauce; 1/4 cup (40g) rinsed, drained capers; 1 cup (160g) seeded kalamata olives; 8 drained anchovy fillets, halved; 1/2 cup coarsely chopped fresh flat-leaf parsley; 375 gram tagliatelle pasta

Ingredients

2 teaspoon vegetable oil

1 brown onion (200g), sliced thickly

3 clove garlic, crushed

4 fresh small red thai (serrano) chillies, chopped finely

2 1/3 cup (600ml) bottled tomato pasta sauce

1/4 cup (40g) rinsed, drained capers

1 cup (160g) seeded kalamata olives

8 drained anchovy fillets, halved

1/2 cup coarsely chopped fresh flat-leaf parsley

375 gram tagliatelle pasta

Method

1.Heat oil in large frying pan; cook onion, garlic and chilli, stirring, until onion softens. Add sauce, capers, olives and anchovies; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until sauce thickens slightly. Stir in parsley.

2.Meanwhile, cook pasta in large saucepan of boiling water until just tender; drain. Serve pasta with sauce.

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Ingredients

Method

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