Everyone needs a quick supper idea from time to time and one of my favourites is this particular pasta dish. A puttanesca sauce is very quick and easy to make with some great flavours melding together in it. You may prefer to leave out the anchovy paste or capers if you dislike them and still have a very tasty dish. This one is paticularly fast to put together if you have leftover sausages from the grill to work with; I can have mine on the table in 20 minutes! Grilled fish or chicken also go well with this sauce.
Serves 4
6 large spicy Italian sausages, grilled and sliced
6 medium tomatoes, diced
3 cloves garlic minced
3 tbsp extra virgin olive oil
1 medium red onion diced
12 ounce package dry spaghetti
½ cup chopped fresh basil
2/3 cup pitted kalamata olives
1 red pepper diced
½ tsp chilli flakes or 2 tbsp hot sauce (optional)
3 tbsp chopped capers (optional)
Salt and pepper to season
1 teaspoon anchovy paste ( optional)
Parmesan cheese
Boil the pasta in well salted water for about 8 minutes or until al dente.
Grill sausages until completely cooked. Slice.
Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute. Add the olives, tomatoes, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down. Add the red pepper and basil and cook for an additional minute. You can add the sausage to the sauce at this point if you prefer, or just serve it on top of the finished pasta. Season the sauce with salt and pepper to taste. If the sauce is too thick you can add a little of the pasta water to thin it down.
Toss the sauce with the pasta and serve with freshly grated or shaved parmesan cheese.
6 large spicy Italian sausages, grilled and sliced
6 medium tomatoes, diced
3 cloves garlic minced
3 tbsp extra virgin olive oil
1 medium red onion diced
12 ounce package dry spaghetti
½ cup chopped fresh basil
2/3 cup pitted kalamata olives
1 red pepper diced
½ tsp chilli flakes or 2 tbsp hot sauce (optional)
3 tbsp chopped capers (optional)
Salt and pepper to season
1 teaspoon anchovy paste ( optional)
Parmesan cheese
Boil the pasta in well salted water for about 8 minutes or until al dente.
Grill sausages until completely cooked. Slice.
Meanwhile, in a large sauté pan, heat the olive oil over medium heat. Add the garlic and onions and sauté for about a minute. Add the olives, tomatoes, chilli flakes, anchovy paste and capers and cook until the tomatoes just start to break down. Add the red pepper and basil and cook for an additional minute. You can add the sausage to the sauce at this point if you prefer, or just serve it on top of the finished pasta. Season the sauce with salt and pepper to taste. If the sauce is too thick you can add a little of the pasta water to thin it down.
Toss the sauce with the pasta and serve with freshly grated or shaved parmesan cheese.
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