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Eliche alla Puttanesca         HT   MC     Italian     35mins

Serves 4       Hot   Pasta    Fish  Vegetables  Herbs   Main course   Eggless  Italy  Europe

 

Ingredients

350g/12oz Eliche Pasta (spirals)

25g/1oz Butter

2 Garlic Cloves, crushed

50g/2oz Anchovy Fillets, drained and chopped

Black pepper

75g/3oz Pitted Black Olives, sliced

2 tbsp Capers

1 x 400g/14oz tin Chopped Tomatoes

1 tbsp Fresh Parsley, chopped

 

Instructions

 

1. Bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes.

 

2. Meanwhile, melt the butter in a large saucepan add the garlic and sauté gently until softened. Add the  anchovies and cook for a further 1-2 minutes.

 

3. Stir in the remaining ingredients, partially cover and simmer for 5-7 minutes. Serve immediately.

 

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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

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Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

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