Maltagliati alla puttanesca


Total time: 1hr
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 408 Kcal, 14g Protein, 46g Carbohydrates, 17g Fat


Ingredients

  • Pasta dough
  • 200 g flour for making dumplings
  • 0.5 tsp salt
  • 2 fresh eggs
  • 2 tbsp olive oil
  • To shape
  • a little flour for making dumplings
  • Sauce
  • 25 g anchovy fillet, roughly chopped
  • 1 red chilli pepper, deseeded, cut into thin rings
  • 100 g olives (e.g. Taggiasca), pitted
  • 2 garlic clove, thinly sliced
  • olive oil for frying
  • 3 tbsp caper berries, halved
  • 2 tins cherry tomatoes (each approx. 800 g)
  • 0.25 tsp salt
  • a little pepper
  • Pasta
  • salted water, boiling
  • 0.5 bunch flat-leaf parsley, leaves torn off

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Instructions

  • Pasta dough

    Mix the flour and salt in a bowl. Add the eggs and oil, mix, knead for approx. 15 mins. to form a smooth dough. Shape into a ball, then leave to rest for approx. 30 mins. at room temperature under a bowl rinsed in hot water.
  • To shape

    On a well-floured surface, roll out the dough in batches to approx. 2 mm thick. Keep separating the dough from the work surface. Cut the dough lengthwise into strips approx. 3 cm wide, then cut crosswise into pieces approx. 4 cm wide using a pastry wheel. The pieces don't need to be identical.
  • Sauce

    Heat the oil in a frying pan, sauté the garlic and chilli pepper. Add the olives, anchovy fillets and capers, cook briefly. Add the cherry tomatoes, season, simmer for approx. 20 mins., gently crush the tomatoes with a fork.
  • Pasta

    Cook the maltagliati in boiling salted water for approx. 1 min., drain, mix into the sauce. Garnish with parsley just before serving.
  • Note:

    Maltagliati translates as "poorly cut" and was not originally a type of pasta in its own right. It was made from the scraps of dough left behind after cutting tagliatelle and other similar types of dough.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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