A Bio twist on an Italian favourite! Pasta Puttanesca adds olives and sometimes even anchovies to a simple sauce with a hidden spicy kick. Look up the history of the recipe and you’ll be in for a shock! But we won’t spoil the history lesson for you. Perfect for a cold Winter’s night - adapt the chilli flakes to your liking for a warming and filling dinner.
Ingredients
350g spaghetti
1 tbsp olive oil
1 red onion, finely chopped
4 garlic cloves, sliced
400g tin cherry tomatoes
4 tbsp small black olives
60g Mushrooms of your choice, sliced
4 tbsp medium capers, drained
1 tsp dried oregano
Dried chilli flakes to taste
Torn parsley to garnish
BioCheese Grated Parmesano to top
Method
1. Cook the spaghetti according to packet instructions until al dente.
2. Meanwhile, heat 1 tbsp of the oil in a medium pan, add onion and cook gently for 5 minutes.
3. Add garlic, tomatoes, olives, mushroons, capers and oregano and cook over a medium heat for 5 minutes, stirring often.
4. Add salt, pepper and chilli flakes to taste.
5. Drain pasta, then add the sauce to the pan and mix into the pasta.
6. Season with salt to taste and top with parsley and BioCheese Grated Parmesano.
Enjoy!
Note: We’ve made this recipe vegan, however anchovies are a popular addition to the sauce. Add a couple sliced thinly into the sauce for a super salty kick.