| | Rigatoni puttanesca
Rigatoni puttanesca
Rigatoni puttanesca 4.3-5 9
  • Calories: 1998 kj
  • Fat: 9g
  • Carbohydrates: 10g

How to Make:

  1. Heat oil in a saucepan over medium heat. Add onion. Cook, stirring occasionally, for 5 minutes or until onion has softened. Add capers, anchovies, chilli and garlic. Cook for 1 minute or until fragrant.
  2. Add tomato paste. Cook, stirring, for 1 minute. Add tomato, 1/2 cup cold water and sugar.
  3. Bring to the boil. Reduce heat to low. Simmer for 20 to 30 minutes or until sauce has slightly thickened. Add oregano, olives and parsley. Season with salt and pepper.
  4. Meanwhile, cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Serve sauce tossed through pasta.
Time for preparing:
45 min.
Servings:
4

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 tablespoons capers, drained
  • 4 anchovy fillets, chopped
  • 1 small red chilli
  • 2 garlic cloves, crushed
  • 2 tablespoons tomato paste
  • 2 x 400g cans diced tomatoes
  • 1 teaspoon caster sugar
  • 1 tablespoon finely chopped fresh oregano
  • 1/2 cup pitted kalamata olives
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 375g dried rigatoni pasta
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