Piccolo Pasta Puttanesca

This dish doesn’t take much longer than the 30 minutes needed to roast the Piccolo cherry tomatoes. Perfection on a balmy summer's evening when all that's needed is a quick supper in the garden.
Serves
4
Total Time
30 Minutes
Ingredients
Ingredients
750g of Piccolo cherry tomatoes
Olive oil
300g of spaghetti
3 garlic cloves, finely chopped
1 red chilli, finely chopped
1 tsp of tomato purée
100g of pitted black olives, roughly chopped
8 anchovy fillets in oil, drained, roughly chopped
2 tbsp of capers, drained
1 heaped tbsp of chopped fresh basil
To serve
Freshly grated parmesan
Fresh basil, to garnish
Method
Step 1
Pre-heat the oven to 200°C/180°C Fan/Gas 5. Tip the Piccolo cherry tomatoes onto a baking tray and drizzle with a tablespoon of olive oil. Roast for 30 minutes.
Step 2
Cook the spaghetti according to packet instructions. Heat a dash of olive oil in a saucepan, add the garlic and red chilli and cook for a few minutes until aromatic. Add the tomato purée and cook for another minute.
Step 3
Remove the roasted tomatoes from the oven, pour any excess liquid into a bowl and set aside. Add the tomatoes (along with the chopped olives, anchovies and capers) to the pan with the garlic and chilli. Sprinkle over the chopped basil. Add a splash of the excess tomato liquid if necessary.
Step 4
Drain the spaghetti and serve with the puttanesca sauce topped with freshly grated parmesan and extra basil.

Recipe courtesy of British Piccolo Cherry Tomatoes. British piccolo cherry tomatoes are a pocket-sized, perfectly-balanced, juicier and crunchier variety of tomato, grown from the highest quality seeds by talented and passionate growers, across the UK, consistently striving to offer the best quality in each bite. A premium choice, they are packed with healthy goodness, vitamins and minerals. Beautiful little rich red British piccolos are a great for cooking, and make a delicious snack. VisitPiccoloCherryTomato.co.uk

 

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