Pasta Puttanesca
serves 2
prep time: 10
cook time: 15
ingredients
4x delverdeaus tagliatelle nests
2tbs bippi olive tapenade
1/2 tin whole peeled canned tomatoes
1 tbs bippi hot chilli oil
1-2 anchovy fillets (optional)
1/4 cup Pecorino
Chopped parsley
methods
in a large pot of salted boiling water, cook 4 delverdeaus tagliatelle nests until al dente. Save a 2tbs of pasta water for later on!
meanwhile, in a large pan over a low heat, add the bippi olive tapenade and bippi hot chilli oil until hot, then add the canned tomatoes. Fill the empty can up with a little bit of water and tip it into the pan to ensure you get all the remnant tomato/juice from the can and add moisture to the sauce mix. mix until combined and let simmer for 5-10mins (or until thick).
toss in the cooked pasta to the pan with the sauce mix, stirring until all the pasta in coated. add the 2tbs pasta water to thicken the sauce further.
add the pecorino cheese and chopped pasley and mix until combined.
plate up and enjoy!
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