Name: Puttanesca salami sauce with fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 2 tablespoon vegetable or olive oil; 1 large brown onion, halved, finely chopped; 3 clove garlic, crushed; 8 anchovy fillets, drained; 500 gram pepperoni salami, finely chopped; 2 800g cans diced tomatoes in tomato puree; 2 cup water; 1 cup pitted kalamata olives, halved; 1/4 cup drained baby capers; 375 gram dried fettuccine; 1/3 cup baby basil leaves

Puttanesca salami sauce with fettuccine

Serves 8

Prep

10M

Cook

15M

Total

25M

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Ingredients

2 tablespoon vegetable or olive oil

1 large brown onion, halved, finely chopped

3 clove garlic, crushed

8 anchovy fillets, drained

500 gram pepperoni salami, finely chopped

2 800g cans diced tomatoes in tomato puree

2 cup water

1 cup pitted kalamata olives, halved

1/4 cup drained baby capers

375 gram dried fettuccine

1/3 cup baby basil leaves

Method

1.Heat oil in a large frying pan over moderate heat.

2.Add onion and garlic; cook, stirring, 3 minutes, or until softened. Add anchovy and salami; cook, stirring, 2 minutes, or until browned.

3.Add tomato, water, olives and capers; cook, stirring, 10 minutes, or until sauce thickens slightly. Reserve half the sauce; cool. (Place other half of sauce in an airtight container. Label, date and freeze for up to 3 months.)

4.Meanwhile, cook pasta in a large saucepan of boiling salted water 10 minutes, or until tender. Drain; return to pan.

5.Add reserved tomato sauce; toss to combine. Serve topped with basil leaves.

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Ingredients

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