Name: Bavette puttanesca
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 300 gram bavette; 1/4 cup (60ml) olive oil; 3 clove garlic, crushed; 400 gram can diced tomatoes; 1/2 cup {60g) pitted black olives; 1 birdseye chilli, finely chopped; 1 tablespoon capers, chopped; 1 tablespoon finely chopped oregano; 3 anchovy fillets, finely chopped; 1/2 cup {40g) grated parmesan

Bavette puttanesca

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

300 gram bavette

1/4 cup (60ml) olive oil

3 clove garlic, crushed

400 gram can diced tomatoes

1/2 cup {60g) pitted black olives

1 birdseye chilli, finely chopped

1 tablespoon capers, chopped

1 tablespoon finely chopped oregano

3 anchovy fillets, finely chopped

1/2 cup {40g) grated parmesan

Method

1.Cook bavette in a large saucepan of boiling, salted water according to packet directions. Drain.

2.Meanwhile, heat oil in a large frying pan on medium Add garlic and cook for 30 seconds, until lightly coloured. Stir in tomato, olives, chilli, capers and oregano. Season to taste and simmer for 5-8 minutes, stirring occasionally. Stir through anchovies.

3.Add bavette and toss to coat. Serve immediately with grated parmesan.

Bavette is a type of ribbon pasta, similar to spaghetti, that has a flat section and a slightly convex shap
Note

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Ingredients

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