Angela Hartnett's puttanesca recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Angela Hartnett’ s puttanesca recipe By Angela Hartnett - May 15, 2022 The beauty of this sauce is that you can adapt it to make it work for you – splash in some red wine for added finesse, or make it spicier with added peperoncino, richer with more black olives, or more acid with added capers (more is always more in this case). Jonathan Lovekin SERVES 4 OR 2 VERY HUNGRY PEOPLE Olive oil 3 garlic cloves, finely chopped 2 x 400g cans of good-quality chopped tomatoes 2 tbsp good-quality anchovies, drained 2 tsp drained capers 2 tbsp pitted and roughly chopped black olives 1 tsp caster sugar A good pinch of crumbled dried peperoncino A good grinding of black pepper 350g dried penne or spaghetti Good-quality finely grated Parmesan, to serve Pour a little olive oil into a large pan over a low heat. When hot, add the garlic and fry for about 1 minute, until soft and translucent, but not coloured and definitely not burnt (which would ruin the flavour of the sauce). Add the tomatoes, then the anchovies, capers, olives, sugar, peperoncino and pepper. Bring the sauce to a gentle simmer and leave it to simmer away for at least 45 minutes without a lid over a really gentle heat, until it has reduced to a lovely, thick consistency that will stick to the pasta. Towards the end of the sauce cooking time, bring a pan of well-salted water to the boil and cook the pasta until al dente, according to the packet instructions. Drain and transfer the pasta to the sauce, stirring to coat. Scoop the pasta and sauce into warmed bowls and serve it with best-quality Parmesan for sprinkling over. Buy the book Our recipes are taken from The Weekend Cook by Angela Hartnett, to be published by Bloomsbury on 26 May, price £26. To order a copy for £22.10 with free UK delivery until 29 May, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved