Pasta Puttanesca
Recipe from Salamandre Wine Cellars, first shared on Web Winery in 2001. No longer trading
Original page: Wayback Machine copy
Salamandre's puttanesca, made with tomato paste and anchovy paste: garlic, onion, capers, olives, mushrooms, sun-dried tomato, red wine and chile, tossed with fusilli and parmesan.
- CoursePasta
- YieldFor 4 hungry people
- TimeAbout 20 minutes' simmering
Ingredients
Method
- Fry the garlic and onion in the olive oil until they start to crisp.
- Add the capers, olives and mushrooms and stir. Watch for spatters.
- Stir in the tomato paste, anchovy paste and sun-dried tomatoes, then the wine and balsamic vinegar, then the chile and oregano.
- Simmer for about 20 minutes, adding a little wine or water now and then to keep it saucy. Near the end, stir in the basil and keep it warm.
- Boil the fusilli for about 12 minutes in water with salt, pepper and a little olive oil, until al dente.
- Toss together and sprinkle generously with parmesan.
Pair with
Syrah, as Salamandre suggests.
Notes
- Leftovers make a good soup the next day, the winery says.
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- Main course
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