Pasta Puttanesca is a tangy, salty, Italian pasta dish originating from the beginning of the 20th century in the town of Naples.
This dish is very easy to make for a supper on a busy workday or just on a day when you don’t want to mess around in the kitchen.
- 4tbsp olive oil
- 1 medium cauliflower, broken into small florets
- 2 garlic cloves, peeled and finely chopped
- 2 x 400g cans chopped tomatoes
- 100g pitted black olives
- 1tbsp capers, roughly chopped
- 2-4 anchovy fillets, drained and finely chopped
- ½ tsp chilli flakes
- 1-2 cans tuna, drained
- 50g chopped parsley (optional)
- Salt and freshly ground black pepper
- 500g fiorelli pasta (or any pasta of your choice)
Heat the oil in a large frying pan over a medium heat.
Add the cauliflower florets and season with salt and pepper.
Cook the cauliflower for around 10 minutes, turning occasionally until the cauliflower is golden.
Add the garlic and cook for 1 minute.
Add the tomatoes, capers, anchovies and chili and bring to a simmer.
Cook for a further 10 minutes.
Season further to taste.
Bring a large saucepan of salted water to a boil.
Add pasta and cook following the instructions on the packet.
If the pasta sauce looks a bit dry, add a bit of the pasta water.
Drain the pasta and add the sauce, stirring in the parsley, if using.
Serve with a fresh green salad.