Recipes
- Breakfast in Bed
- Brunch
- Family Picnic
- Long Lunch
- Christmas Feast
- Kids in the Kitchen
- Afternoon Tea
- Ultimate Cheeseboard
- Cocktail Party
- Dinner Party
- Dessert Heaven
- Strawberry Recipes
-
Quick Weekday meals
- Crunchy Chicken Nuggets and Sweet Potato Chips with Tartare Sauce
- Lasagne Roll Ups
- Moroccan Chicken 30mins Meal Base
- Malaysian Kapitan Curry 30mins Meal Base
- One Pot Mexican 30mins Meal Base
- Miso Maple Pork 30min Meal Base
- Lamb Biryani 30min Meal Base
- Chicken Chorizo Paella 30min Meal Base
- Lamb Quesadillas with Cheese and Rocket
- Grilled Chicken Parmigiana
- Mediterranean Capsicum Bruschetta with Cannellini Beans and Fresh Prosciutto
- Mexican Corn Fritters with Fried Eggs and Spicy Green Tomato Dip
- Oven Baked Flathead with Green Tomato and Jalapeño Relish
- Honey and Herb Glazed Chicken with Fresh Lemon Zoodles
- Buddha Bowl with Avocado and Quinoa
- Chargrilled Pork and Caramelised Onion Rissoles
- Romaine Salad with Crispy Chicken Strips
- Seafood Paella
- Traditional Hungarian Chicken Paprikash
- Moroccan Steak with Chargrilled Red Pepper Salad
- Peppered Lamb Sandwich with Sweet Mustard Pickle
- Tuna Bake with Caramelised Onion
- African Spice Taka Tala Beef with Warm Couscous and Roasted Pumpkin
- Stuffed Flatbreads with Spiced Beef and Almonds
- Baked White Fish with Spiced Green Beans and Cherry Tomatoes
- One-pot Chicken with Caramelised Onion
- Moroccan Beef Salad with Preserved Lemon and Pearl Cous Cous
- Spicy Beef Burgers
- Puttanesca Pasta Sauce
- Poached Chicken Salad with Asparagus, Feta, and Honey Mustard Dressing
- King Prawn and Green Papaya Salad with Mango, Lime & Chilli Dressing
- Salmon Fillet with Orange and Fennel Salad, and Balsamic Beetroot Dressing
- Pancetta, Caramelised Onion and Pea Orecchiette
- Beef Sliders with Cheddar Cheese and Balsamic Beetroot Yoghurt
- Poached Chicken, Mozzarella and Basil Flatbreads with Eggplant & Tomato Relish
- Boxing Day Baguettes
- Mini Meatball Burgers with Tomato Sauce
- Venison Wrapped in Prosciutto with a Redcurrant Reduction and Potato Dauphinoise
- Stuffed Lamb Leg with Kipflers and Mint Jelly
- Chorizo, Haloumi and Potato 'Hash' with Balsamic Beetroot Relish
- Quick Caramelised Onion Soup
- Slow Cooker Recipes
- Sweet Treats
- Shakes & Cocktails
- Vegan
Subscribe to our recipes
Puttanesca Pasta Sauce
In this recipe
RED PEPPER RELISH
Preparation time: |
5 mins |
Cooking time: |
20 mins |
Serves: |
4 |
Ingredients
- 2x 400g tin tomatoes
- ¼ cup Beerenberg Red 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
Method:
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.
© 2020 Beerenberg Pty Ltd. All rights reserved.
© 2020 Beerenberg Pty Ltd. All rights reserved.