We all know and love classic puttanesca pasta. Olive oil, garlic, chilli, capers, olives, anchovies (or extra capers and olives if you prefer) and tomatoes. Well, this week’s recipes takes those flavours and goes in a different direction… the direction of a cheesy, warming gratin. Just what I fancy as the cooler, autumnal weather sets in. I hope you love it. Make sure to have lots of bread for soaking up the garlicky, tomato juices, my favourite bit.
For more puttanesca inspiration, check out this bean puttanesca recipe from last year. It’s one of my most cooked newsletter recipes so far, you lot went mad for it!
PS there is still time to enter this month’s exciting giveaway for a year’s supply of incredible Two Fields olive oil. Not one to be missed! To enter, all you need to do is become a paid subscriber; if you are already one then you are automatically entered into the giveaway, no need to do anything! Competition closes on 8th October.
Puttanesca gratin
Feeds 4, takes 25 minutes hands on + 50 mins baking and resting