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

  1. Heat oil in a fry pan. Add garlic and chili and cook over medium heat for 1 minute.
  2. Add the olives, semi-dried tomatoes, anchovies, capers and diced tomatoes and simmer for 20 minutes.
  3. Season with pepper. Cook pasta according to packet directions.
  4. Drain and return to pan. Add sauce and basil and toss together.
  5. Serve sprinkled with parmesan.
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