No.176 Store Cupboard Puttanesca

Any Italian would despair at this recipe in its authenticity, however, that’s not the point. This recipe is full of pantry staples and jars you’ve left abandoned in your fridge. A perfect quick, flavourful and filling meal.

Serves: 2

Time: 10 Minutes

Difficulty: Straight Forward

200g of Spaghetti or Linguine

5 Sun Dried Tomatoes

2 tablespoons of Tomato Purée

4 cloves of Garlic

1 tablespoon of Capers

10 Black Olives

1 roasted Red Pepper (from a jar)

4 tablespoons of Olive Oil

1 tablespoon of Thai Fish Sauce

1 teaspoon of Chilli Flakes

1. Cook your pasta according to package instructions.

2. Meanwhile roughly chop the sun dried tomato, garlic, capers and pepper. De-stone and half the olives.

3. Add the oil to a large pan. Add the tomato paste and the chopped tomato, garlic and capers. Cook on a medium heat for 2 minutes.

4. Now add the olives, pepper, chilli flakes and fish sauce. Cook for 2 minutes.

5. Once cooked drain the pasta and add to the sauce. Mix well.

6. Serve with grated hard cheese like parmesan or lincolnshire poacher.

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