Rigatoni Puttanesca

Rigatoni Puttanesca using Mutti Polpa & Barilla Pasta

“Puttana” is the Italian word for prostitute and I love the story of how pasta puttanesca was named. Most respectable Italian women used to (and some indeed still do) shop for fresh Ingredients every day. But not the busy working girls of Naples, who worked a 6-and-a-half day week – they had no time to visit the fresh food markets, so had to make do with a quick but tasty pasta sauce made from pantry staples such as canned tomatoes, preserved anchovies, capers and olives. Puttanesca is a very versatile sauce, delicious with any dried pasta, including penne (I like the smooth version called ‘penne lisce’) and spaghetti. Always use good Italian canned tomatoes, such as Mutti, and enjoy rigatoni puttanesca with a simple savoury red wine, like the Mediterrané Sangiovese – Italian soul from Barossa soil. Here’s all you need to know about cooking pasta perfectly (scroll down to Q&A).

Serves 4 as a starter

Ingredients
  • ¼ cup extra virgin olive oil
  • 1 red onion, finely diced
  • Salt flakes, to taste
  • 2 cloves garlic, finely chopped
  • 4 anchovy fillets in olive oil
  • Pinch dried chilli flakes
  • 400g crushed Italian canned tomatoes
  • 2 tablespoons salted capers, rinsed
  • 20 small black olives
  • 500g rigatoni pasta
  • ⅓ cup freshly grated parmesan cheese
Method
  1. Heat oil in a saucepan, add onion and a good pinch of salt and cook for about 5 minutes, until soft.
  2. Stir in garlic, anchovies and chilli and cook for another minute or so until well combined.
  3. Add tomato, crushing well with a wooden spoon to break it up, and bring to the boil.
  4. Reduce heat, add capers and olives, and simmer for 10-15 minutes, while the pasta cooks.
  5. Meanwhile, cook pasta in a large saucepan of boiling salted water until just al dente.
  6. Drain pasta, reserving some of the cooking water, and toss through the sauce, adding a little of the reserved water if it’s too dry.
  7. Serve topped with parmesan cheese.

Like this recipe? You’ll love A Month of Traditional Italian Recipes+Videos!

Share page on:

Recipe Video

Order a Recipe Kit

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Previous
Next