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Puttanesca pasta with fresh tomatoes

Puttanesca pasta with fresh tomatoes

It doesn’t get fresher than this delicious dish.

  • Serves 4
  • 30 minutes


  • 1 packet (500g) PnP tagliatelle
  • Glug PnP Crafted Collection extra virgin olive oil
  • 10 anchovy fillets
  • 3 cloves garlic, chopped
  • 1 packet (250g) PnP assorted cherry tomatoes, halved
  • 1 packet (240g) PnP Crafted Collection marinated tomatoes, chopped
  • 10 PnP Crafted Collection calamata olives, pitted and halved
  • For serving:
  • Salt and milled pepper
  • A drizzle of PnP Crafted Collection lemon infused olive oil
  • Handful fresh basil leaves
  • Handful grated parmesan


  1. Cook pasta according to packet instructions. Drain and reserve 1 cup (250ml) of pasta water.
  2. Heat olive oil in a pan and fry the anchovies and garlic until fragrant.
  3. Tip in cherry tomatoes and fry until blistered.
  4. Add marinated tomatoes and olives and cook for a further minute.
  5. Toss tomatoes through pasta and add a splash of the reserved pasta water (enough to make it saucy).
  6. Season well, drizzle with lemon-infused oil and scatter with basil and parmesan just before serving.
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