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Rotelle pasta with basil & orange puttanesca sauce
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Prep Time:
10 minutes
10 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
45 minutes
45 minutes
Ingredients:
- 36.40 gm olive oil
- 1 long red chilli, seeds removed, finely chopped
- 2 garlic cloves, finely chopped
- 250.00 ml basil leaves, plus extra shredded leaves to serve
- 4 anchovy fillets in oil, drained
- 500.00 ml pitted kalamata olives, chopped
- 20.00 ml baby capers, rinsed
- 2 x 400g cans chopped tomatoes
- 22.20 gm tomato paste
- Grated zest of 1 orange
- 400g rotelle pasta (wheel-shaped pasta) or other chunky short pasta
- Shaved parmesan, to serve
Instructions:
- In a large frypan over medium heat, heat olive oil. Add chopped chilli and garlic, cook for 1 minute until fragrant. Add basil leaves, cook for 30 seconds until wilted. Crush anchovies into the oil until dissolved. Stir in olives, capers, chopped tomatoes, tomato paste, and orange zest. Mix well.
- Briskly bring the mixture to a boil, adjust seasoning to your liking (note it may already be salty from capers, anchovies, and olives). Lower the heat and simmer gently for 30 minutes, occasionally stirring until the puttanesca sauce thickens and reduces.
- While waiting, cook the rotelle or other pasta in a pot of boiling salted water following the package directions. Drain the pasta and mix it into the sauce, tossing gently to combine.
- Portion the pasta evenly into 4 serving bowls and garnish each serving with a generous amount of shredded basil and shaved parmesan.