Puttanesca is the ultimate last minute meal. When time and ingredients on hand are short, this satisfyingly savoury dish can be thrown together almost entirely from ingredients in the cupboard.
Fill a large saucepan with salted water and bring to a boil over a high heat.
Add pasta and cook as per package instructions until al dente.
Meanwhile add the olive oil to a medium sized frying pan over a medium low heat. Add tomatoes, olives, capers, anchovy, garlic and chilli flakes and gently heat through for about 4-5 mins.
When pasta is cooked, drain well in a colander and return to the pan.
Add the tomato sauce, oregano and parsley and stir to combine.
Serve pasta in bowls with any remaining sauce spooned over the top, sprinkle with grated Grana Padano and reserved parsley and a drizzle of olive oil.
400g Filotea Spaghettoni Pasta
30ml olive oil, plus extra to serve
250g cherry tomatoes, slashed and squeezed to remove seeds, roughly chopped
200g Le Nostrane mixed pitted olives, roughly chopped
20g Romulo Capers, roughly chopped
4 Flott Anchovy Fillets, finely chopped
1 garlic clove, peeled, finely minced
1g farro dried chilli flakes
5g fresh oregano, leaves picked, roughly chopped
5g fresh Italian parsley, leaves picked, roughly chopped, reserve some for garnish
40g Granarolo Grana Padano, finely grated