Store cupboard puttanesca

Aside from the odd basil pesto, I rarely buy jars of pasta sauce at the supermarket. My ability to quit buying what I consider to be one of the most over-valued and overpriced convenience foods is largely thanks to this quick store cupboard puttanesca recipe. I always keep a large (900g) jar of pitted green olives in the fridge, they only cost about £2.20, they last well and can be used for all sorts. They’re great eaten dressed in a bit of garlic, olive oil and lemon as a salty snack with breadsticks, or hand blended with the same to create a super-quick tapenade. They’re tasty chucked into spicy stews or salads, and they’re an essential ingredient in this piquant puttanesca sauce.

Quick store cupboard puttanesca sauce

Serves 2-3

1 tin plum tomatoes
2-3 cloves garlic, grated
1 tbsp olive oil
1 fresh or dried hot chilli, leave whole or chop for extra heat
2 handfuls of pitted green olives, sliced
Heaped tbsp capers, roughly chopped
3-4 anchovy fillets, roughly chopped
Handful fresh parsley
Black pepper
Parmesan or pecorino, to serve

Heat olive oil in a small casserole and fry grated garlic for a minute or so before adding the plum tomatoes and chilli.

Chop the tomatoes roughly and leave to simmer over a low heat for 10 minutes or so until the sauce becomes thicker and less watery.

Add the sliced olives, chopped capers and anchovies cook over a low heat for a further five minutes.

Just before serving, stir in chopped parsley and a good grinding of black pepper. Do not add salt, the olives, capers and anchovies contain plenty of that already.

Stir through pasta and top with grated Parmesan.

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About Chloe King

I'm a freelance writer, designer and webby type. I live with my husband and daughter in the south of England. I like to cook and can throw a good party.

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