Fusillini alla Puttanesca

Cook time 30 minutes
Servings 4


500g Fusillini

2 tbsp Extra Virgin Olive Oil

1 brown onion, diced

3 garlic cloves, chopped

3 red chillies, chopped

10 fillets anchovies

1/4 cup baby capers, rinsed

600g tomato polpa (tinned finely chopped tomatoes)

12 kalamata olives, chopped

1/2 cup basil leaves

Salt and pepper

Parmigiano cheese, to serve

Fusillini alla Puttanesca


Into a pot of boiling salted water, add the pasta and cook as per packet directions.

In a large fry pan, add extra virgin olive oil, diced onion, garlic, chilli and anchovies, and begin to fry off on a high heat for a few minutes .

Add the capers, tomato polpa and olives and season with salt and pepper.

Add the basil leaves and allow the sauce to simmer on a medium - high heat for approximately 15 minutes until the tomato polpa has reduced.

A minute before the pasta is ready, add it to the fry pan with some of the pasta water and toss to combine.

Serve with grated parmigiano cheese and extra black pepper