Puttanesca
This classic Italian staple is bold and aromatic, yet pleasingly low on effort. Caramelising the eschalots first gives depth and sweetness to the sauce, balancing its sharp and salty flavours.
Recipe
1
Cook Eschalots and Garlic
Thinly slice eschalots and garlic. Heat oil in a frypan over low heat. Add eschalot, garlic and anchovies, and cook, stirring occasionally, for 5-6 minutes or until eschalot and garlic has softened and anchovies have melted.
2
Cook Pasta
Meanwhile, cook pasta in a saucepan of salted, boiling water for 8-10 minutes or until al dente. Drain, reserving 60ml (¼ cup) cooking water.
3
Add Sugar
Add brown sugar to pan with the eschalots and increase heat to medium. Cook, stirring, for 1 minute or until lightly caramelised.
4
Add Tomato and Seasonings
Add tomatoes and Italian Kitchen Herbs, and cook, breaking up tomatoes with a spoon and stirring occasionally, for 6-8 minutes or until thickened and reduced.
5
Add Olives and Capers
Add olives, capers and chilli flakes and cook for a further 1 minute until warmed through and fragrant. Season with lots of black pepper and salt to taste.
6
Plate Up
Add pasta to pan with reserved cooking water and stir well to coat in sauce. Divide between bowls and serve with mixed salad leaves drizzled with your favourite dressing.