Pasta-bilities are endless. Where do I even begin? The ultimate component to an array of dishes that bring families, couples, and friends together to feast on carbs in a way everyone can understand to be addictive and delicious! Let’s start with the types of pasta that can be used to make all kinds of dishes…well, the thing about pasta is that it is found in so many different cuisines around the world. Lasagna and a bowl of ramen are very different dishes from completely different cuisines but are both so popular around the world. Why is that you may ask? Pasta.

Pasta dishes are generally so easy and so delicious – perfect for a weeknight or even a fancy dinner on the weekend. Whether it be baked, stir-fried, or boiled pasta is the gateway to all deliciousness and fun. It can be made into a simple carbonara or turned into a fancy-schmancy Italian dish to impress the in-laws. Don’t let pasta dishes intimidate or overwhelm you, they are most tasty and can be whipped up in minimal time. Many parents like me have limited time to whip something up for my family in the kitchen on time after a long day but pasta makes all my worries go away. With a simple Pasta Puttanesca, you will have dinner ready in a flash! Here’s how…

Pasta Puttanesca

serves 4 – 6

Ingredients

500 g penne – cooked according to packet instructions

2 cloves garlic

45 ml Olyfberg Olive Oil

1 small jar or 200 ml capers – drained and chopped

250 ml black olives – pitted and roughly chopped

8 – 10 anchovy fillets – chopped

2 red chilies – finely chopped

500 g cocktail tomatoes – you can use canned tomatoes, but I like the texture of using fresh tomatoes

a handful fresh oregano

a handful fresh basil

salt and pepper if needed

Method

Heat a pot on the stove top and add the olive oil. Saute the garlic, anchovies, chillies, capers and olives. Be careful not to burn the garlic as it will add a bitter taste to your dish. Add the tomatoes  and the oregano and reduce the heat. Allow the  pot to slow simmer so that the tomatoes can burst open and release their own juices. If you find your sauce to dry, add a little water or stock. With tinned tomatoes, you will have more liquid than when using fresh.

Once you have a sauce consistency add the pasta and mix. Serve with chopped parsley, crusty bread and parmesan if you must.