Caserecci Puttanesca Pasta Sauce
Gently heat for 5 minutes.
San Marzano Tomato Dop Pulp (Italy) 87%, Black Olives 3%, Olive Oil, Capers 3%, Anchovy Fillets 3%, Salt, Garlic, Acidifier: Citric Acid.
This ready-to-use pasta sauce is robust and a little fiery, probably much like the ladies of the night from Naples who gave it its name! Spaghetti alla Puttanesca translates as 'Whore's Pasta' or as Nigella prefers to call it 'Slut's Spaghetti'! It was most likely a quick, cheap dish which could be prepared and eaten by the Neapolitan working girls in between clients! It is certainly an easy and satisfying meal and is full of ingredients which are typical of Southern Italian cuisine including San Marzano tomatoes, olives, capers and garlic. We recommend serving the sauce with either spaghetti or linguine.
We suggest retaining a couple of tablespoons of the cooking water before draining the pasta and setting it aside. Then once you have drained the pasta put it back in the pan, add the Puttanesca sauce and then the cooking water. Gently heat for a couple minutes until the sauce is well amalgamated with the pasta and serve immediatel
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