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Rigatoni puttanesca
Rigatoni puttanesca
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Rigatoni puttanesca: A flavorful and budget-friendly pasta dish with a rich tomato sauce, salty capers, and a hint of chili. Anchovies add umami richness. Perfect for any season and family-friendly. - Alison Adams, Food Writer
Ingredients:
  • 18.20 gm olive oil
  • 1 medium brown onion, finely chopped
  • 40.00 ml capers, drained
  • 4 anchovy fillets, chopped
  • 1 small red chilli
  • 44.40 gm tomato paste
  • 2 x 400g cans diced tomatoes
  • 5.00 gm caster sugar
  • 20.00 ml finely chopped fresh oregano
  • 125.00 ml pitted kalamata olives
  • 62.50 ml fresh flat-leaf parsley, chopped
  • 375g dried rigatoni pasta
Instructions:
  • In a saucepan over medium heat, heat oil and sauté onion until softened, about 5 minutes. Stir in capers, anchovies, chili, and garlic. Cook for another minute until fragrant.
  • Stir in the tomato paste and cook for 1 minute, then add the diced tomatoes, 1/2 cup of cold water, and a touch of sugar.
  • Bring the mixture to a gentle boil, then lower the heat to simmer for 20-30 minutes until the sauce slightly thickens. Stir in oregano, olives, and parsley, and season with salt and pepper to taste.
  • Cook the pasta in a pot of boiling salted water according to the package instructions until al dente. Drain the pasta and toss it with the sauce before serving.

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