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Tuesday, 10 March 2015

Rigatoni puttanesca

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 tablespoons capers, drained
  • 4 anchovy fillets, chopped
  • 1 small red chili
  • 2 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 2x400g cans diced tomatoes
  • 1 teaspoon caster sugar
  • 1 tablespoon finely chopped fresh oregano
  • ½ dup pitted kalamata olives
  • ¼ cup fresh flat-leaf parsley, chopped
  • 375g dried rigatoni

Preparation:


Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally for 5min. or until onion has softened. Add capers, anchovies, chili and garlic. Cook for 1min. or until fragrant.
Add tomato paste. Cook, stirring for 1min. Add tomato, ½ cup of cold water and sugar. Bring to ghe boil. Reduce heat to low. Simmer for 20 to 30min. or until sauce has slightly thickened. Add oregano, olives and parsley. Season with salt and pepper.
Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain and serve sauce tossed through pasta.

This recipe was taken from
http://www.taste.com.au

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