Rigatoni alla puttanesca

Ingrédients

• 2 tablespoons olive oil
• 2 medium onions (finely chopped)
• 4 cloves garlic (minced)
• 8 anchovy fillets (finely chopped (Note 1) )
• 2 14 oz cans chopped tomatoes
• 1 handful basil leaves (torn)
• 1/2 tsp dried oregano ((Note 2))
• 1 teaspoon smoked paprika
• 1 teaspoon balsamic vinegar (optional)
• 1 teaspoon sugar
• 1/2 teaspoon black pepper
• 14 oz rigatoni pasta ((Note 3))
• 1 cup of your favourite olives (quarted (Note 4))
• 4 tbsp capers
• parmesan (grated )
• parsley (finely chopped )
• Truffle Oil
• Freshly ground black pepper

Préparation

1. 1

   Pour the olive oil into a frying pan and cook the onion on a medium to low heat until soft and translucent.

2. 2

   Add the crushed garlic and chopped anchovies, cook for a further minute

3. 3

   Add the chopped tomatoes, basil leaves, oregano, smoked paprika, balsamic vinegar (if using), sugar and black pepper and simmer on a low to medium heat for 10 minutes until the sauce has reduced.

4. 4

   Meanwhile, cook the pasta according to packet instructions in a large pan of generously salted water. Reserve a little water before draining.

5. 5

   Once the sauce has reduced stir in olives and capers.

6. 6

   Add the cooked rigatoni to the puttanesca sauce when it's ready, along with 1-2 tablespoons of the reserved pasta water if the sauce needs a little extra moisture.

7. 7

   Serve immediately topped with freshly grated Parmesan, chopped parsley, ground black pepper and a drizzle of truffle oil.