Pipe Rigatoni Puttanesca
Allergens – Fish / Seafood, Garlic, Chilli, Dairy
Ingredients
- 40 ml (2 tbs) olive oil
- 2 garlic cloves
- Chopped 1 small red chilli finely chopped
- 1 teaspoon finely diced anchovies
- 75 g pitted green olives sliced
- 75 g pitted black olives sliced
- 6 semi-dried tomatoes, cut into thin strips
- 2 tablespoons salted capers, rinsed
- 425 g can diced tomatoes
- 400 g pipe rigatoni
- 1/2 cup fresh basil leaves
- Shredded Grated parmesan, to serve
Method
- Heat oil in a fry pan. Add garlic and chili and cook over medium heat for 1 minute.
- Add the olives, semi-dried tomatoes, anchovies, capers and diced tomatoes and simmer for 20 minutes.
- Season with pepper. Cook pasta according to packet directions.
- Drain and return to pan. Add sauce and basil and toss together.
- Serve sprinkled with parmesan.