25g finely grated Parmesan cheese, plus more for garnish
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Method Prep:20min › Cook:30min › Ready in:50min
In a saucepan of boiling water, and the pasta and salt and cook according to the instructions on the packet, or until al dente. Drain.
Add oil to a large deep frying pan over a medium heat and add the chopped anchovies to dissolve. Add the sliced garlic, chilli flakes, olives and capers and cook for a few minutes. Add the tinned tomatoes and the vinegar and allow to reduce slightly, about 10 to 15 minutes.
Add the now cooked pasta and stir to coat the pasta in sauce. Add the basil and the Parmesan and stir in. Plate up and dust with a little extra Parmesan cheese.
For the full details, blog entry and video check out my blog http://www.rookiecook.org/2016/01/08/tagliatelle-puttanesca/