I love this pasta, when I first heard of the dish (In the Lemony Snickets movie, lol) I was intrigued. Olives in pasta? Anchovies in pasta? Sounds salty and delicious. I have made different variations of this dish over the years, mainly going with what’s in the cupboards. That is the great thing about Italian food, it is so simple, but the ingredients complement each other so perfectly without overpowering. This is my version of Puttanesca.
- Black olives
- Anchovy-stuffed olives
- Tinned tomatoes
- Fresh herbs (Basil, parsley)
- Vegetable stock cube
Cook your pasta with a stock cube added into the water.
Chop the onion, mince the garlic.
Fry the onion in olive oil until they become translucent.
Add the tinned tomatoes and stir. Add the garlic. Don´t add the garlic too soon as it will become bitter. I add mine in when the tomatoes are already in the pan so that they don´t stick to the bottom of the pan and burn.
Add the black and stuffed olives. Put the lid on the pan and lower the heat to simmer the sauce.
If the sauce becomes too thick, add in some stock cube flavoured pasta water.
Once the pasta is done cooking, add it to the pan with the sauce, and gently cover the pasta with the sauce from the pan.
Top off the Puttanesca with some fresh herbs and serve immediately.