Super easy and flavourful puttanesca pasta with garlic, anchovies, olives, capers in a fresh tomato sauce. Toss in cuttlefish ink pasta or your favourite pasta!
In a large saucepan, heat 1 tablespoon of oil, sauté the shrimp, season with salt and pepper. Cook for 2-3 minutes until just cooked. Remove from pan and set aside.
In the same saucepan, on medium heat, heat 2 tablespoons of oil and sauté the garlic and anchovies until fragrant. Add the diced tomatoes, crushed red chilies, capers, olives and cherry tomatoes. Reduce the heat to medium-low and simmer stirring every now and then, breaking up the anchovies and tomatoes and cook until the sauce has thickened (about 6-8 minutes).
In a large pot, boil water for the cuttlefish ink pasta. Season the water with a good amount of salt before cooking the pasta. Cook to al dente. Reserve a cup of pasta water for later.
Strain the pasta and toss it with the puttanesca sauce. Give it a good toss, add in the shrimp and fresh basil. If the sauce is a little dry, add a few splashes of the reserved pasta water to loosen it up.
Serve the pasta with freshly grated parmesan cheese and a light drizzle of the PC Black Label White Truffle Oil. Enjoy!