Recipe: Pasta Puttanesca

Chef Alistair Craig from Cambium Restaurant at Careys Manor & SenSpa creates a stunning simple dish with limited ingredients.


“For me, the perfect family dish is my take on a pasta puttanesca. A pasta dish from Naples using tinned tomatoes, a jar of Kalamata olives, jar of anchovies, jar of garlic cloves and jar of capers. Whilst cooking the pasta add all the ingredients together into a pan and let it simmer. Once the pasta has boiled drain and stir into the sauce and let it simmer for a further couple of minutes. It is an easy one pot dish and really delicious! Perfect to make from leftover ingredients in your kitchen cabinet.”


Cooking Time: 1 hour


Serves: 4


Ingredients

  • 1 tin of tomatoes 

  • 120g black or Kalamata olives 

  • 4 garlic cloves 

  • 4 anchovy fillets 

  • 2 tbsp of capers

  • 400g spaghetti 


Method

  • Whilst cooking the pasta add all the ingredients together into a pan and let it simmer.

  • Once the pasta has boiled drain and stir into the sauce and let it simmer for a further couple of minutes.


Alistair Craig is Head Chef at Cambium. Alistair has always been enthralled by cooking and eating and with prodigious passion, his aim is to ensure that every mouthful of his dishes takes you on an exciting journey of flavour.


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