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Puttanesca Pasta Sauce
By Silvia Hart
Puttanesca Pasta Sauce
In this recipe
You can't stop Julie singing the praises of our RED PEPPER RELISH
Preparation time:
5 mins
Cooking time:
20 mins
  • 2x 400g tin tomatoes
  • ¼ cup Beerenberg tomato and black pepper relish
  • ½ teaspoon of fresh red cayenne chilli chopped
  • 1 red onion, finely chopped
  • 1 red capsicum, finely chopped
  • 100g pitted olives
  • 4-6 anchovie fillets
  • 2 teaspoons of chopped capers
  • 2 cloves of garlic, minced
  • ¼ cup flat leaf parsley, coarsely chopped
  • 2 tablespoons of olive oil
  • salt

Heat olive oil in a heavy based saucepan over medium heat. Add onion, garlic, anchovy, chilli and capers and cook for 5 minutes, until onion becomes translucent. Add the tin tomatoes and Beerenberg Red Pepper Relish and bring to the boil. Reduce the heat and simmer for 10-15 minutes. The sauce will thicken slightly. Turn off heat and fold through the olives and parsley.

Serve with a high egg content pasta such as tagliatelle or pappardelle.