Anchovy fillets– Use 4 to 8. Just 4 anchovies melt into the sauce and add layers of deep flavor, while 8 anchovies take the umami vibes to the next level! Adjust the amount based on your taste.

Canned whole San Marzano tomatoes– 1 28-ounce can of good San Marzano tomatoes, which are known for their sweetness and mild acidity. Puttanesca can be made entirely with pantry items you may already have on hand. Here is what you need to make it:Fresh parsley– A generous ½ cup of chopped parsley is the finishing touch to add color and bright flavor. We collect personal information from you directly, if it is practical to do so, in the following ways: While I love the added briny flavors from kalamata olives and capers in this tomato-based pasta sauce, I consider anchovies to be the secret ingredient. They're what distinguishes puttanesca from any other red sauce you may be familiar with. In around 30 minutes, you can have a delicious pasta dinner bursting with tang and umami. Here’s how to make it (printer-friendly version below): Combine the pasta sauce and spaghetti. Add the cooked pasta to the tomato sauce and toss well. If you like, you can add a little pasta cooking liquid to help the sauce emulsify and cling to the spaghetti. Start with a ¼ cup. Because of the salty ingredients in pasta puttanesca, you may not need to add any additional salt. But taste the sauce and add some kosher salt if necessary. Top with olives and capers, and garnish with ½ cup chopped fresh parsley. Serve and enjoy!

For a real taste of home, browse our Puddings and Desserts section and get tempted by all of the delicious food that you could have delivered to your door. Remember Angel Delight? Nothing could taste more nostalgic than this lovely whipped dessert and we sell so many different flavours! Ambrosia Devon Custard is another family favourite along with Ambrosia Semolina, Ambrosia Creamed Rice, Ambrosia Rice Pudding and Ambrosia Tapioca (remember that from school lunches?!). For that special occasion you will probably do what we do in the UK and go to your higher end supermarket to get that lovely treat to make your day. We recommend the fabulous Marks and Spencer Salted Caramel Sauce to add that special something to your ice cream or their White Chocolate Fudge Sauce - a real favourite of our grandchildren! Waitrose too can offer you those sweet treats - try their Seriously Chocolatey Dipping Sauce which is simply heavenly! If you are providing personal information about or on behalf of an individual, you must ensure the relevant individual is made aware of this collection statement. Bold and comforting in the best way, puttanesca sauce is made of simple pantry staples including canned tomatoes, garlic, anchovies, olives and capers. Throw in some spaghetti for the perfect pasta puttanesca any night of the week! What is puttanesca?

La Maison Maille has partnered with FERRANDI Paris, one of France’s leading professional culinary training schools, to provide the definitive techniques that a seasoned food lover should ensure is in their culinary repertoire to make their meals even more memorable. Preparation Add 4 to 5 cloves minced garlic and cook until fragrant (around 30 seconds). Then, add 1 28-ounce can of San Marzano tomatoes with their juices, ¼ cup pitted kalamata olives that have been sliced, 1 ½ tablespoons capers, and 2 teaspoons dried oregano. Use a spoon to break up the tomatoes a little, and allow the sauce mixture to start to simmer. Remove from the heat and add the melted butter one ladle at a time (ideally at a temperature of 40°C). Season the sauce.

To make puttanesca sauce, you’ll start by warming some anchovies (anywhere from 4 to 8 fillets) in a bit of extra virgin olive oil. The anchovies melt in the oil to infuse the sauce with deep umami flavor. The sauce won’t necessarily taste too strong or fishy, and you can start with less anchovy fillets if you’re unsure. Four fillets add plenty of umami while still being quite subtle. But if you want the full effect, go for eight anchovy fillets to truly turn the volume up on this bold tomato sauce. Ingredients for puttanesca sauce: Don’t skip the anchovies! They’re truly the secret to a tantalizing puttanesca. Your sauce will not taste fishy, trust me! Cook the pepper flakes and anchovies for around 2 minutes, tossing so that the anchovies begin to melt into the oil. We do not disclose your personal information overseas, unless we have otherwise specified. Certain of our third party service providers may use cloud technology and store and share data on overseas servers in the United States, Canada and the European Union. However, any long, thin noodle will do (like linguine, vermicelli, and bucatini). I’ve also seen recipes that use penne with good results! How to make pasta puttanesca For best flavor and texture of the pasta, only mix enough pasta and sauce that can be eaten in one sitting. Leftover puttanesca sauce can be stored in the fridge in an airtight container for 4 to 5 days.Make the puttanesca sauce. Over medium heat, warm around ¼ cup good extra virgin olive oil in a large, deep pan. Once the oil begins to shimmer, add 1 teaspoon red pepper flakes and 4 to 8 anchovy fillets. Pasta puttanesca is an enticing, filling meal all on its own, and doesn’t really need a side. Garlic bread is never a bad start to this comforting meal, and for me, I like to add a big salad such as Panzanella salad, arugula salad, or Mediterranean bean salad. How to store spaghetti puttanesca leftovers A popular pasta choice for pasta puttanesca is spaghetti, and that is what I used in this recipe – in fact, common names for this dish are spaghetti alla puttanesca or spaghetti puttanesca.