Puttanesca pasta with rocket
Serves: 2
Total time: 
Recipe photograph by Tara Fisher.
Puttanesca pasta with rocket
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
463Kcal
Fat
26gr
Saturates
6gr
Carbs
43gr
Sugars
5gr
Fibre
4gr
Protein
14gr
Salt
1.5gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 2 garlic cloves, crushed
- 3 anchovies in olive oil, drained and roughly chopped
- 2 tbsp sun-dried tomato paste
- 2 tsp finely chopped oregano or thyme, plus extra leaves to finish
- ½ tsp chilli flakes
- ½ tbsp red wine vinegar
- 3½ tbsp olive oil
- 1 x 250g pack fresh stuffed pasta (we used Bertarini Lunette with cheese)
- 1½ tbsp capers, drained
- 6 pitted black olives, drained and roughly chopped
- a large handful of rocket leaves
Step by step
- Place the crushed garlic and the anchovies on a board and use a fork to mash them together to a fine paste. Transfer to a bowl; whisk in the sundried tomato paste, chopped oregano, chilli flakes, vinegar and 3 tablespoons olive oil. Season lightly.
- Cook the pasta according to packet instructions.
-
Meanwhile, heat the remaining ½ tablespoon oil in a frying pan. Pat the capers dry, then fry for about 2 minutes until crispy; drain on kitchen paper.TipSun-dried tomato paste has a more intense flavour than regular tomato purée – use any leftovers in sauces or soups to add oomph.
- Scoop out 2 tablespoons of the pasta cooking water and whisk into the sauce. Drain the pasta and return it to the pan. Add the sauce, olives and rocket leaves and toss together, divide between 2 shallow bowls and finish with the fried capers and extra oregano leaves.
