Pantry Pasta Puttanesca

Name: Pantry Pasta Puttanesca
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 2 adult or 4 child portions
Ingredients: 1 onion, finely diced; 2 tablespoons olive oil; ½ red chili, seeded (or seeds left in for a spicier finish) and thinly sliced or ¼ teaspoon dried chili flakes; 4 bottled or canned anchovy fillets, drained and finely chopped; 1 tablespoon capers, rinsed and chopped if large; 2¾ cups dry pasta, such as penne freshly grated Parmesan cheese, for sprinkling; sea salt and freshly ground black pepper; 1½ cups ripe kalamata olives, halved and pitted; ½ teaspoon dried oregano; 1 can (15-oz.) crushed tomatoes

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
30 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

Always, always have these ingredients in your pantry or cupboards and you will never be without a delicious evening meal. Apart from the onion, everything comes in a package, jar or can and lasts for ages. If you don’t have anchovies, adding a can of drained and flaked tuna makes an ideal substitute.

Ingredients

2 tablespoons olive oil
1 onion, finely diced
½ red chili, seeded (or seeds left i

Supper
Fish course
Pescatarian
Pasta

Method

Heat the oil in a large skillet over medium heat, add the onion and chili and fry about 5 minutes until the onion is soft but not colored. Add the anchovies and cook a few minutes longer, stirring all the time. Stir in the tomatoes, oregano, olives and capers. Bring to a boil and season lightly with salt and pepper, then reduce the heat to low and leave to simmer 8 to 10