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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 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
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.
© 2018 Beerenberg Pty Ltd. All rights reserved.
© 2018 Beerenberg Pty Ltd. All rights reserved.