Buffet Olives - Pasta Puttanesca - The largest Table Olive producer in South Africa

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Pasta Puttanesca

Aspiring Chef: Sean Coleman

INGREDIENTS

- 1 x table spoon olive oil - 1 x tin Italian tomatoes (chopped) - 1 x packet good quality Italian spaghetti - 2 big garlic cloves (finely chopped) - Half a medium sized onion (chopped) - A handful of Anchovy Stuffed Buffet Olives (halved) - 2 whole anchovy fillets (chopped) - A couple capers (chopped) - A quarter glass white wine - A pinch of dried Italian herbs (or to taste) - Sugar - Fresh basil leaves to garnish (torn) - Parmesan cheese

METHOD

Bring a pot of water to the boil and add spaghetti when it starts to boil. Cook according to packet instructions or preferred taste. In the meantime, add your oil and onions into a medium pan or pot (medium heat) and cook until the onions are translucent. Add your garlic and chopped anchovy fillets being careful not to burn the garlic. Cook for a further minute. Add your chopped tomatoes, dried herbs and a little sugar and bring to a hard bubble and cook for 3 min. Add your wine and cook for another 5 min. Turn down the heat and add your Buffet Olives and the capers. Add ground black pepper and salt (if needed) according to taste. Drain your pasta briefly under cold running water and add immediately to your sauce in the pan/pot. Mix and serve immediately into bowls. Garnish with the cheese and torn fresh basil leaves. Serve and enjoy.

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INGREDIENTS

- 1 x table spoon olive oil - 1 x tin Italian tomatoes (chopped) - 1 x packet good quality Italian spaghetti - 2 big garlic cloves (finely chopped) - Half a medium sized onion (chopped) - A handful of Anchovy Stuffed Buffet Olives (halved) - 2 whole anchovy fillets (chopped) - A couple capers (chopped) - A quarter glass white wine - A pinch of dried Italian herbs (or to taste) - Sugar - Fresh basil leaves to garnish (torn) - Parmesan cheese

METHOD

Bring a pot of water to the boil and add spaghetti when it starts to boil. Cook according to packet instructions or preferred taste. In the meantime, add your oil and onions into a medium pan or pot (medium heat) and cook until the onions are translucent. Add your garlic and chopped anchovy fillets being careful not to burn the garlic. Cook for a further minute. Add your chopped tomatoes, dried herbs and a little sugar and bring to a hard bubble and cook for 3 min. Add your wine and cook for another 5 min. Turn down the heat and add your Buffet Olives and the capers. Add ground black pepper and salt (if needed) according to taste. Drain your pasta briefly under cold running water and add immediately to your sauce in the pan/pot. Mix and serve immediately into bowls. Garnish with the cheese and torn fresh basil leaves. Serve and enjoy.