Although there's still much debate about where the name comes from, we know one thing about Pasta Puttanesca. With its sharp capers, salty anchovies, and savoury olives, it has one of the most distinctive flavours of any dish around. We've put our own spin on it, adding juicy, plump, vine-ripened cherry tomatoes into the mix, to create a powerful, delicately balanced sauce that's ideal for both an easy mid-week meal and a dish to impress a dinner party.Â
This sauce is perfect mixed in with spaghetti and olive oil, or try with Manfredine by Pasta Buondonno to really soak up every last drop.Â
