Potatoes Puttanesca Recipe
This simple side dish uses potatoes in the place of pasta, for a twist on the Italian classic puttanesca. Made with Fragata Olives
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fragata.co.uk.
Ingredients
- 400g of new potatoes, ideally pink firs
- 50ml of olive oil, plus extra for drizzling
- 5 garlic cloves, thinly sliced
- 3 anchovy fillets
- 2 pinches of chilli flakes
- 400g of tinned plum tomatoes
- 150g of Fragata pitted black olives, roughly chopped
- 75g of Fragata green olives filled with anchovy
- 40g of Fragata capote capers
- 5 Fragata hot guindilla peppers, 3 finely chopped, 2 left whole for garnish
- 30g of flat-leaf parsley, finely chopped
- freshly ground black pepper
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