Pasta Puttanesca is a dish with its origins in the south of Italy. It is big and bold in its flavours, perhaps not unlike the women who are said to be behind the creation of this dish. Anchovies, capers, garlic, chillies and black olives combine to make a dish which will be ready in minutes. To balance these strong flavours, try pairing it with one of the equally bold southern flavours of a Taurasi wine from Michele Perillo or Salvatore Molettieri, both from Campania. Alternatively, pair it with Ossimoro, a blend of Primitivo and Aglianico grapes from the Pietraventosa winery in Puglia or the Negroamaro called Io from Gianfranco Fino, also in Puglia.
3 tbs olive oil
2 fat cloves of garlic, crushed
4 anchovies, roughly chopped
1 tsp chilli flakes
1 tbs capers
50 g black olives, roughly chopped (keep a few whole ones to decorate the dish)
200 ml passata
1 tbs tomato puree
Flat-leaf parsley, roughly chopped (optional)
Bring a large pan of water to the boil. Once it has come to the boil, add a good amount of salt, add the pasta, stir, and cook for about 9 to 10 minutes, according to the packet instructions.
Heat the oil in a frying pan over a medium low heat. Add the garlic and cook until just heated through and beginning to colour. Stir in the anchovies and allow them to melt into the oil. Stir in chilli flakes, olives, and capers. Once the mix is sizzling add the passata and puree. Simmer for about 5 minutes. Check the seasoning - you may need to add a pinch of sugar if the tomatoes taste a little tinny. Drain the pasta well and tip into the frying pan - toss well in the sauce to combine. Top with the parsley and serve.