Tagliatelle puttanesca

    50 min

    Tagliatelle puttanseca is such a simple yet satisfying pasta dish. Serve with a salad on the side for a complete meal.


    County Cork, Ireland
    2 people made this

    Serves: 3 

    • 250g dried tagliatelle
    • 1 teaspoon salt
    • 2 tablespoons olive oil
    • 5 anchovy fillets, chopped
    • 4 cloves garlic, sliced
    • 1 teaspoon chilli flakes
    • 1 generous handful pitted black olives
    • 1 tablespoon capers
    • 1 tin tomatoes, preferrably cherry tomatoes
    • 1 tablespoon balsamic vinegar
    • 30g fresh chopped basil
    • 25g finely grated Parmesan cheese, plus more for garnish

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. 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.
    2. 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.
    3. 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/

    See it on my blog

    Rookie Cook Blog

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