One Pot Classic Puttanesca
Ingredients
2 tablespoons of Monini Classico Extra Virgin Olive Oil
2-3 tablespoons chili flakes
6-8 anchovy fillets
2 tablespoon of finely chopped parsley stalks
350 gr of San Remo Rigatoni
Boiling water from a kettle
2-3 garlic cloves, bashed with your knife
2-3 tablespoons of capers, well rinsed
Heaped handful of Monini Olive’s, roughly chopped
1x400 gr tin of tomatoes
Rind from your Floridia Parmesan wedge (optional)
Wedge of Floridia Parmesan Cheese, to finish (to taste)
salt and pepper for seasoning (keep in mind that the capers and anchovies are very salty)
parsley, roughly chopped to finish
Method
Heat up the oil in a large, heavy based pan. Add the anchovies and stir with a wooden spoon to break them down, add the garlic and chopped parsley stacks and allow the oil to be infused with its perfume.
Add the pasta and slightly toast for 1 minute.
Add boiling water from a kettle, just enough to cover the pasta. Turn the heat down.
Add the tinned tomatoes, olives, capers & parmesan rind and stir well.
Cook, stirring occasionally, for 7-8 minutes or until the pasta is al dente.
Add in your grated parmesan cheese.
Serve hot (discard the cheese rind and garlic before serving), as it is or with a dusting of more parmesan and chopped parsley.
