Troy’s Pasta Puttanesca

whats cookin3This week’s recipe comes from the multi award winning, country music star, Troy Cassar-Daley.

“This is one of my Favs to make as I love pasta!” he says.


3 tablespoons extra virgin olive oil

1 onion—finely chopped

2 cloves garlic—finely chopped

4 anchovy fillets—chopped

1 small red chili—deseeded and finely chopped

2 teaspoons capers—rinsed and drained

8 pitted black olives—quartered

14 oz (420g) canned tomatoes—chopped

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 tablespoon finely chopped fresh, flat-leaf parsley

7 oz (200g) spaghetti.


HEAT 2 tablespoons of the oil in a frying pan over a medium heat and cook the onion for 6 minutes, stirring occasionally.

ADD the garlic and anchovies and cook for a minute, stirring to break up the anchovies.

ADD the chili, capers, olives, and tomatoes, salt and pepper, and bring to the boil.

REDUCE the heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.

WHILE the sauce is simmering, cook the pasta.

DRAIN the cooked pasta into a colander and put the sauce in the bottom of the pot.

TOP with the hot pasta, parsley and reserved tablespoon of olive oil, and toss together gently to combine.

Variation: To make this meal more protein-packed you can add a 6 oz (180g) can of tuna (drained and flaked) to the sauce at the end of cooking to heat through.

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