Pasta Puttanesca

Name: Pasta Puttanesca
Yield: Serves 2 as a main course
Ingredients: 1 garlic clove, crushed; 1 shallot, diced; 4 anchovy fillets; One 14-ounce (400 g) can of peeled plum tomatoes; 2 teaspoons red wine vinegar; 2½ cups (200 g) penne (or any other kind of dried pasta); Two 5-ounce (140 g) tins of tuna in olive oil, drained; Salt and pepper; 1 cup (100 g) halved cherry tomatoes; 10 Taggiasca olives, pitted; ½ bunch of basil, leaves only; Olive oil

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

1 garlic clove, crushed
1 shallot, diced
4 anchovy fillets
On

Fish course
Pescatarian
Pasta

Method

Heat a generous splash of olive oil in a frying pan over medium-high heat and cook the garlic and shallot for 2 to 3 minutes, until soft. Add the anchovy fillets and let them “melt” while stirring continuously, about 2 minutes.
Add the tomatoes and vinegar and let the mixture simmer for 3 to 4 minutes with a lid on, then crush with a potato masher.