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PASTA ALLA PUTTANESCA RECIPE | MUTTI US



Pasta alla puttanesca recipe | Mutti US image

Provided by sarascaccaglia

Categories     Pasta or rice dishes    Main course

Yield 4 people

Number Of Ingredients 11

12 oz penne pasta
2 tbsp extra virgin olive oil
2 cloves garlic (crushed)
2 small red chili peppers (finely chopped)
8 anchovy fillets (chopped)
14 oz Mutti® Cherry Tomatoes (Ciliegini)
1/2 cup olives (sliced, black or green )
2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
1 tbsp capers
1/2 cup chopped fresh basil leaves
Parmigiano Reggiano cheese (grated, to serve)

Steps:

  • Cook pasta, in boiling salted water for 9 to 12 minutes.
  • Heat oil in a large non-stick frying pan, over a medium heat.
  • Add garlic, chili pepper and anchovies and cook, stirring, for 30 seconds. Add undrained Mutti® Cherry Tomatoes (Ciliegini), olives, Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) and capers.
  • Simmer, stirring occasionally, for 5 minutes or until thick. Stir in basil.
  • Drain the pasta and top with the sauce and grated Parmigiano Reggiano Cheese.

PASTA ALLA PUTTANESCA RECIPE | MUTTI US



Pasta alla puttanesca recipe | Mutti US image

Provided by sarascaccaglia

Categories     Pasta or rice dishes    Main course

Yield 4 people

Number Of Ingredients 11

12 oz penne pasta
2 tbsp extra virgin olive oil
2 cloves garlic (crushed)
2 small red chili peppers (finely chopped)
8 anchovy fillets (chopped)
14 oz Mutti® Cherry Tomatoes (Ciliegini)
1/2 cup olives (sliced, black or green )
2 tbsp Mutti® Double Concentrated Tomato Paste (Doppio Concentrato)
1 tbsp capers
1/2 cup chopped fresh basil leaves
Parmigiano Reggiano cheese (grated, to serve)

Steps:

  • Cook pasta, in boiling salted water for 9 to 12 minutes.
  • Heat oil in a large non-stick frying pan, over a medium heat.
  • Add garlic, chili pepper and anchovies and cook, stirring, for 30 seconds. Add undrained Mutti® Cherry Tomatoes (Ciliegini), olives, Mutti® Double Concentrated Tomato Paste (Doppio Concentrato) and capers.
  • Simmer, stirring occasionally, for 5 minutes or until thick. Stir in basil.
  • Drain the pasta and top with the sauce and grated Parmigiano Reggiano Cheese.

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