Casarecce Garofalo alla puttanesca - Pasta Garofalo Recipes
Learn how to prepare this delicious Puttanesca sauce recipe to serve with Garofalo Casarecce pasta. A classic pasta dish from Naples, Italy.
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Cooking tools:
- Grater
- Kitchen scale
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- Stove
- Pot
- Spoon
- Colander
- Chef's knife
- Cutting board
- Can opener
- Serving bowl
Ingredients
- 400g Casarecce Pasta
- 50ml Extra-virgin olive oil
- 4 Large garlic cloves, finely chopped
- 400g tin peeled plum tomatoes
- 100g Kalamata olives, halved, pitted
- 3 anchovy fillets, chopped
- 2 tablespoons drained capers
- 1 teaspoon dried oregano
- 1/2 teaspoon dried crushed chilli
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese to finish
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