Orecchiette all' Puttanesca
Serves 2
Orecchiette all’ Puttanesca: the name comes from its shape which resembles a small ear. The sauce was invented in Naples around the mid-20th century and made typically with tomatoes, olive oil, olives, capers, and garlic.
Cooking Instructions
In a flat pan heat a teaspoon of olive oil, when the pan is hot, add the olives and the capers and cook for 2 minutes. Next add the chilli flakes and cook for 1 minute (the longer you cook the chilli flakes the spicier the sauce will be), add the tomato sauce and simmer for a couple of minutes.
Put a large pan of water to boil, when boiling add a good pinch of salt. Add the Orecchiettte and stir once with a fork, cook for 4 minutes.
When the pasta is ready drain in a colander and add to the sauce, mix well. Using tongs and a spoon transfer to plate/s, sprinkle with pecorino.
Ingredients
Ingredients, allergens in BOLD:
00 flour (WHEAT), olive oil, onions, garlic, carrots, tomato, basil, chilli, olives, capers, parmesan (DAIRY), salt, pepper.
Storage
Herts Pasta can be kept in the fridge for a maximum of 2 days. Not suitable for freezing.
