Puttanesca is an Italian pasta dish invented in Naples in the mid-20th century. Inspired by Olive the Best's customer Molly Longinotti, enjoy this recipe with some bread and your favourite olive oil and vinegar combination for dipping.
Pairs nicely with a light red wine (or try rose on a warm summer evening on the patio).
Not sure about the anchovies? Trust us - their strong flavour disappears in the cooking, but they add a zesty touch. The dish won't be the same without them.
Fun variation: Consider adding some sauteed prawns (don't overcook though, just a couple of minutes in the pan with our Lemon or Persian Lime olive oil).
Want more spice? Add a dash of one of our hot oils like Baklouti Green Chili Pepper Fused Olive Oil.
Serves 6 to 8.
Preheat oven to 350 F (180 C). In a large lasagna pan make two layers of all ingredients except the pasta and cheese. Begin with tomatoes and end with basil.
Drizzle both layers with plenty of Extra Virgin Olive Oil and sprinkle with pepper.
Bake for about 30-35 minutes while cooking pasta.
Drain cooked pasta, place on large serving platter and toss with a little olive oil and some of the cheese.
Chop tomato mixture well and add to pasta along with 4-6 tbsp (40-60 ml) more cheese.
Add more chopped basil to taste and sprinkle the rest of the cheese on top.
Serve with warmed Italian bread to mop up the juices and to dip in your favourite oil and vinegar combination.
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