Made entirely from the store cupboard, ideal for last minute dinners.
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Serves: 4 people
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6 - Anchovies
150 g Black Olives
2 tbsp Capers
Rinsed drained and chopped
0 tsp SuperValu Chilli Flakes
1 tin SuperValu Chopped Tomatoes
2 cloves SuperValu Garlic
3 tbsp SuperValu Olive Oil
2 tbsp SuperValu Parsley
400 g Supervalu Tagliatelle
- Boil a large pan of water and when it is heating start prepping the sauce. It will be done by the time the pasta is cooked.
- In a large frying pan on a medium to high heat cook down the anchovies with olive oil until disintegrated. About three minutes. Add the garlic and chilli, cook for another minute.
- Add olives, capers and tomatoes. Cook for ten minutes until it thickens. Pop your tagliatelle in your boiling water to cook while the sauce is cooking. When draining the pasta reserve a couple of tablespoons of water.
- Combine the pasta with the puttanesca sauce and loosen a little with some reserved pasta water. Garnish with parsley and serve with flat breads.