Pasta Puttanesca

Name: Pasta Puttanesca
Total time: 2100 s
Yield: 2 servings
Cuisine: British
Ingredients: 160 g Fusilli pasta; 2 , finely chopped Onion; 2 cloves, minced Garlic; 4 pieces Anchovy fillets; 2 cans (400 g) each) Tinned tomatoes; 100 g (optional, for roasting) Cherry tomatoes; 50 g, sliced Black olives; 2 tbsp Capers; 1/2 tsp Chili flakes; 1 tbsp Worcestershire sauce; 2 tbsp, chopped Fresh parsley; 1/2 , juiced Lemon; 20 g, shaved Parmesan cheese; 1 tbsp (plus extra for roasting) Olive oil; to taste Salt; to taste Black pepper

Marcus Spruit @cook_112259132

Easy peasy lemon squeezy

Marcus Spruit @cook_112259132

Easy peasy lemon squeezy

Saved

Ingredients

35 minutes

2 servings

160 gFusilli pasta
2, finely chopped Onion
2cloves, minced Garlic
4 piecesAnchovy fillets
2 cans (400 g)each) Tinned tomatoes
100 g(optional, for roasting) Cherry tomatoes
50g, sliced Black olives
2 tbspCapers
1/2 tspChili flakes
1 tbspWorcestershire sauce
2tbsp, chopped Fresh parsley
1/2, juiced Lemon
20g, shaved Parmesan cheese
1 tbsp(plus extra for roasting) Olive oil
to taste Salt
to taste Black pepper

Saved

Steps

35 minutes

1

Cook pasta in salted water until al dente, then drain.
2

(Optional) Halve cherry tomatoes, drizzle with olive oil, roast at 200°C for 15 min.
3

Sauté onions in olive oil until soft. Add garlic and anchovies, cook until fragrant.
4

Add tinned tomatoes, chili flakes, and Worcestershire sauce. Simmer 10 min.
5

Stir in black olives, capers, and roasted cherry tomatoes if using. Cook 2 min more.
6

Toss in cooked pasta, parsley, and lemon juice. Mix well.
7

Serve with shaved Parmesan on top.