OLIVE AND CAPER PASTA | PUTTANESCA RECIPE

 25 minutes     Easy       4 servings

How to make Puttanesca pasta? In this video, we show you step-by-step how to make the classic Fusilli Grande alla Puttanesca recipe with anchovies, capers and olives.

Starting with garlic, this sauce intensifies with the depth of anchovies and is balanced with tomatoes. The salty touch of olives and capers combines with the pasta to create a distinctive flavor.

The curly shape of Makaroma Fusilli Grande holds this rich sauce, providing a balanced intensity in every bite. 

Product used: Makaroma Fusilli Grande

Preparation

• Boil Makaroma Fusilli Grande for the time specified on the package. 
• ⁠Add olive oil to a large pan. 
• Add the finely chopped garlic to the pan and sauté for a few minutes until fragrant.
• Add anchovy fillets and cook for a few minutes, stirring.
• Then add the tomato puree and cook the sauce for a few minutes, stirring.
• Add pitted black olives and cook for a few more minutes over low heat.
• Finally, add the capers and continue to cook together for a few minutes.
• Drain the boiled Makaroma Fusilli Grande and add it to the pan, mix well with the sauce.
• Serve on a plate, sprinkled with finely chopped parsley.