Rigatoni Puttanesca

A traditional Italian pasta sauce brimming with bold, smokey and salty flavors. Puttanesca is straightforward, speedy and superbly satisfying. An ideal weeknight meal for those who are hungry and in a hurry.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Pour the olive oil into a frying pan and cook the onion on a medium to low heat until soft and translucent.
2. 2Add the crushed garlic and chopped anchovies, cook for a further minute
3. 3Add 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. 4Meanwhile, cook the pasta according to packet instructions in a large pan of generously salted water. Reserve a little water before draining.
5. 5Once the sauce has reduced stir in olives and capers.
6. 6Add 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. 7Serve immediately topped with freshly grated Parmesan, chopped parsley, ground black pepper and a drizzle of truffle oil.