1
Bring 3.4 litre/6 pint water and 2 tbsp salt to the boil for the pasta.
2
For the sauce, squeeze the tomatoes into the sink to get rid of most of the juice, then cut each one in half.
3
Heat the oil in a pan with the garlic, rosemary and sage and cook gently for about 1 minute without browning.
4
Add the chilli, tomatoes, capers, olives, anchovies, oregano and some black pepper and leave to simmer gently for 10 minutes.
5
Meanwhile, add the pasta to the pan of boiling water and cook for about 7 minutes or until al dente.
6
Drain and tip it into a large warmed serving bowl. Pour over the sauce, add the chopped parsley and toss together well. Serve straight away, with plenty of red wine.

Read all 0 reviews

Nutrition Facts
Serving Size 1 (309g) Recipe makes 4 servings The following items or measurements are not included below: rosemary sage leaves
Calories 651
Calories from Fat 187		(28%)
Amount Per Serving		%DV
	Total Fat 20.9g	32%
	Saturated Fat 3.2g	15%
	Monounsaturated Fat 13.2g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.0g
Cholesterol 19mg		6%
Sodium 1508mg		62%
Potassium 606mg		17%
Total Carbohydrate 93.2g		31%
	Dietary Fiber 6.7g	26%
	Sugars 5.1g
Protein 23.2g		46%
Vitamin A 1202mcg		24%
Vitamin B6 0.3mg		16%
Vitamin B12 0.2mcg		3%
Vitamin C 17mg		29%
Vitamin E 4mcg		14%
Calcium 128mg		12%
Iron 6mg		38%
detailed view... how is this calculated?

Pasta Puttanesca