Cacio e Pepe
Spaghetti Puttanesca is an Italian dish invented in Naples containing tomatoes, garlic, olive oil, anchovies, olives and capers.
We make our own variation of this classic dish using our own in-house made Tuscan Antipasto which contains most of the ingredients needed for this recipe.
We used La Molisana Spaghetto Quadrato No 1. but any spaghetti will do.
Spaghetti Puttanesca made using our in-house Tuscan Antipasto & Scarpone’s Cherry Tomatoes
Spaghetti Puttanesca
- 500 grams dried Spaghetti
- Kosher salt
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 x 14oz can Scarpone’s Whole Cherry Tomatoes
- 200 grams Scarpone’s Tuscan Antipasto (small deli container)
- 1/2 cup Parmigiano Reggiano plus more for serving
- Black Pepper
- Fresh basil
Bring a large pot or saucepan filled with water to a boil over high heat. Add a good pinch of salt. Add spaghetti, stirring occasionally to prevent pasta from sticking.
Heat a large skillet over medium heat and add olive oil. Cook garlic a couple minutes but do not let it burn. Add your cherry tomatoes stirring to combine. Bring to a simmer.
Mix in Tuscan Antipasto and continue to simmer on low until your pasta is ready.
Once pasta is ready set aside 1 cup of pasta water.
Drain pasta in a colander and add to sauce. Stir in pasta water.
Pour spaghetti with sauce on to serving platter. Mix in parmigiano reggiano.
Taste and season as needed with salt and pepper. Add another sprinkle of cheese, fresh basil and serve.
Spaghetti Puttanesca
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