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Puttanesca with Caesar Salad


4 Servings

Puttanesca with Caesar Salad


Knife, chopping board, saucepan, roasting tray, mixing jug, salad bowl


For the pasta:

Cook the pasta (as per pack)

  • Add a little oil to a a frying pan and add anchovies, breaking apart with the back of a wooden spoon.

  • Thinly slice the garlic, add to the oil for 1 minute to infuse.

  • Add 1 can tinned tomatoes and allow to simmer for 15 mins.

  • Cook pasta (as per pack). When cooked, retain a little of the starchy cooking water (approx. 1/2 cup)

  • Fold the sauce into the pasta, with a little of the pasta water, and add the olives, capers and torn up basil leaves and a extra drizzle of extra virgin olive oil.

For the Caesar salad:

  • Cut bread into cubes, coat in oil and garlic and toast in oven at 200 Deg C for approx 10 mins.

  • Combine the ingredients for the dressing in a jug, and whisk/ blend together until smooth.

  • Using a peeler, make shavings of pecorino/ parmesan.

  • Break up salad leaves and add to a bowl.

  • Top with croutons, chicken pieces (if using) cheese shavings and drizzle with dressing.


Puttenesca (serves 4)

500g Tagliatelle (fresh or dried)

1 can tinned tomatoes,

2 garlic cloves,

30g anchovies (tinned)

1 spoon each kamalata olives and capers,

75g fresh basil

drizzle of extra virgin olive oil

Caesar Salad

1 large Cos/ Romaine Lettuce

1/2 ciabatta/ baguette/2 slices of bread

50g parmesan/ pecorino

(1 cooked chicken breast - optional)


2 cloves garlic

20g anchovies (tinned)

1 lemon

1 tsp mustard

1 tsp worcestershire sauce

225g mayonaise/ yoghurt (or mix)

1/2 tsp maple syrup/ honey

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