Recipes, food , healthy

The Wood family's puttanesca

The Wood family's puttanesca


100ml extra virgin olive oil

4 garlic cloves, thinly sliced

6 good-quality anchovies in oil, drained

80g tomato paste

1 tsp brown sugar

400g can whole peeled tomatoes

1/4 cup (60ml) red wine

1/2 tsp dried oregano

1/2 cup (75g) pitted kalamata olives

1/4 cup (50g) capers in vinegar, drained

400g bucatini pasta, cooked to packet instructions 


1.Heat oil in a saucepan over low heat. Add garlic and anchovies, and cook, stirring occasionally, for 10-12 minutes until garlic has softened and the anchovies have melted. Add the tomato paste and brown sugar and increase heat to medium. Cook, stirring, for 5-7 minutes until the tomato paste has caramelised.

2.Add tomatoes, red wine and oregano, and bring to a simmer, breaking up tomatoes with a spoon. Simmer for 10-12 minutes, stirring occasionally, until thick and reduced. Add olives and capers, and simmer for 2 minutes. Season. Add hot pasta to the pan and coat in the sauce to serve.