Name: Puttanesca sauce
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6
Ingredients: Puttanesca; 2 tablespoon extra virgin olive oil; 3 clove garlic, chopped; 4 anchovies, drained, chopped; 3 cup (750ml) tomato sugo (cooking sauce); 1 cup (160g) whole black olives; 2 tablespoon baby capers, rinsed, drained; 1/4 cup chopped fresh flat-leaf parsley, for serving

Puttanesca sauce

You won't even need to spend 20 minutes on this rich, filling pasta dish, filled with deliciously salty anchovies and olives.

Serves 6

Prep

10M

Cook

Total

18M

Ingredients

Puttanesca

2 tablespoon extra virgin olive oil

3 clove garlic, chopped

4 anchovies, drained, chopped

3 cup (750ml) tomato sugo (cooking sauce)

1 cup (160g) whole black olives

2 tablespoon baby capers, rinsed, drained

1/4 cup chopped fresh flat-leaf parsley, for serving

Method

Puttanesca

1.Heat oil in a frying pan; add the garlic and anchovy, cook gently until soft. Stir in the tomato sauce, olives and capers; simmer, uncovered, until heated through.

Not suitable to freeze. Suitable to microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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