One Pot Classic Puttanesca

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Serves 4

Dive into the rich, Mediterranean flavors of this one-pot wonder! With tangy tomatoes, briny olives, salty anchovies, and a fiery kick of chili flakes, this recipe delivers big taste with minimal cleanup. San Remo Rigatoni soaks up the infused goodness of Monini Extra Virgin Olive Oil and Floridia Parmesan for a dish that's hearty, aromatic, and irresistibly delicious. Perfect for busy weeknights or casual dinner parties, this Puttanesca is your ticket to effortless Italian comfort food.

Recipe

Serves 4 · Prep 10m · Cook 15m

Ingredients

Ingredients

• 2 tablespoons of Monini Classico Extra Virgin Olive Oil
• 2-3 tablespoons chili flakes
• 6-8 anchovy fillets
• 2 tablespoon of finely chopped parsley stalks
• 350 g of San Remo Rigatoni
• Boiling water from a kettle
• 2-3 garlic cloves, bashed with your knife
• 2-3 tablespoons of capers, well rinsed
• Heaped handful of Monini Olive’s, roughly chopped
• 1x 400 g tin of tomatoes
• Rind from your Floridia Parmesan wedge (optional)
• Wedge of Floridia Parmesan Cheese, to finish (to taste)
• salt and pepper for seasoning (keep in mind that the capers and anchovies are very salty)
• parsley, roughly chopped to finish

Method

1. Heat up the oil in a large, heavy based pan. Add the anchovies and stir with a wooden spoon to break them down, add the garlic and chopped parsley stacks and allow the oil to be infused with its perfume.
2. Add the pasta and lightly toast for 1 minute.
3. Add the tinned tomatoes, olives, capers & parmesan rind and stir well.
4. Add boiling water from a kettle, just enough to cover the pasta. Turn the heat down.
5. Cook, stirring occasionally, for 7-8 minutes or until the pasta is al dente.
6. Add in your grated parmesan cheese.
7. Serve hot (discard the cheese rind and garlic before serving), as it is or with a dusting of more parmesan and chopped parsley.