This pasta sauce is probably the easiest and tastiest sauce there is… It’s super fresh, healthy (I left out the butter) and suitable for summer :).

This particular recipe is from Anna Gare, one of the chefs in The Best in Australia. She got ‘The Best Pasta’ with this sauce. Thanks, Anna!

Pasta Putanesca

(from Anna Gare, The Best in Australia)

(serves 4)

  • 400 gr pasta. I used angel hair.
  • 8 – 10 cloves garlic
  • 2 red chilli
  • 1 teaspoon sea salt
  • 8 anchovies
  • ¼ cup olive oil
  • 2 punnets grape cherry tomatoes (ripe), roughly chopped
  • 2 tablespoons black olives deseeded and chopped
  • 2 tablespoons baby capers, rinsed and chopped
  • 1 cup of flat-leaf parsley
  • shaved Parmesan

Putanesca sauce ingredients

Chopped olives, capers and tomatoes

Step 1. In mortar and pestle pound garlic, chilli, sea salt and anchovies to paste.

Step 2. Sauté paste in oil.

Saute the paste

Step 3. Add tomatoes, olives and capers and cook for a further five minutes.

Add tomatoes, olives and capers to the paste

Step 4. Finally add chopped parsley.

Putanesca sauce ready

Step 5. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain the pasta and toss the sauce through the pasta and serve with shaved parmesan.

Pasta putanesca