Pictorial: Pasta Puttanesca!

"It's a traditional Italian pasta dish made with a sauce named sugo alla puttanesca." [1]

200 GR wholemeal rotini pasta (7 OZ)
400 GR whole-canned tomatoes (14 OZ, chopped)
6 TBSP olive oil
4 TBSP freshly ground parmesan
2 TBSP oregano
2 TBSP tomato paste
1 TBSP honey
1 TBSP balsamic vingar
8 X black olives (cored, sliced, chopped)
6 X anchovy fillet
3 X garlic cloves (finely minced)
2 X dried red chili (finely chopped)
1 X onion (minced)
2 TSP caper (rinsed and drained)
1 TSP freshly ground black pepper
1 CUP pulled basil



saute the minced onions in some oilve oil



add the minced garlic and chili, staute until aromatic



add anchovy fillets and saute for just a moment, stir to dissolve them



add capers, black olives and pepper, stir for another moment



add the canned tomatoes, tomato paste and oregano ... bring to boil



lower the heat to medium-low and add honey and balsamic vingar,
simmer uncovered for 10 minutes, stir every now and then



cook the pasta, discard pasta cooking water, don't drain the pasta too well,
keep them somewhat moist, return them to the pasta pot, add pulled basil and
pasta sauce, add a spoon, mix, add a spoon, mix, don't drown the pasta



top with some grated parmesan and basil leaves, serve immediately