Pasta Puttanesca

Step 2: Sauté the sauce base

  • The sauce

    • anchovies
      4-6
    • garlic
      , thinly sliced
      3-4 cloves
    • olive oil
      2 spoonfuls30 g
    • capers
      2 spoonfuls30 g
    • olives
      a handful100 g
    • cherry tomatoes
      , halved
      2 handfuls200 g

In the meantime, set a large sauté pan to medium heat and add the olive oil. Add in the garlic slices and until fragrant but not colored.

Add in the anchovies, capers, and olives and for 1-2 minutes until the anchovies begin to dissolve into the oil.

  • Bonus points: add in the oil from the anchovy tin for extra flavor!

Add the halved cherry tomatoes and sauté until they begin to break down and release their juices. Optionally, cover the pan to the tomatoes and help them break down faster.

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