Total Time:

15 min(Preparation) / 30 min(Cooking)

Servings:

6

Pasta Alla Puttanesca


Ingredients

1 Pkg (500 g)CATELLI® FUSILLI
1 ½ cups (355 ml)canned diced tomatoes
1 tbsp (15 ml)Olive Oil
1 cup (231 ml)fresh cherry tomatoes, cut in half lengthwise
1 tsp (5 ml)Chili Flakes, Sugar
¼ cup (60 ml)sliced onion
1/5 cup (60 ml)roasted red pepper
2 tbsp (30 ml)Parmesan cheese
10Kalamato olives, deseeded salt and pepper to taste

Preparation

1
Put a large pot on the stove and fill with 4 litres of water. Add 1 tbsp salt and heat on high until the water is simmering. Once simmering, add in Catelli® Fusilli and cook for 10 minutes.
2
While the pasta is boiling, heat a pan on medium for 2 minutes. Add 1 tbsp olive oil, chilli flakes, onions, deseeded olives, fresh cherry tomatoes, and roasted red pepper. Cook these ingredients on medium heat for 5 minutes.
3
Once sauce has cooked for 5 minutes and is simmering, add in canned diced tomatoes, sugar and balsamic vinegar. Cover and cook for 10 minutes. Add salt and pepper to taste.
4
Combine cooked pasta with sauce and then garnish with parmesan cheese.
TipFor more heat, sprinkle chilli flakes on top of the pasta with the parmesan cheese.

   

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