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Puttanesca with Burrata

White shallow casserole with puttanesca dotted with torn burrata and fresh basil.
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This simple recipe for pasta Puttanesca with Burrata is an easy Italian pasta recipe with tomatoes, anchovies, black olives and garlic which is ready and on the table in just 20 minutes!

Ingredients

Scale
  • 250g linguine
  • olive oil
  • 4-5 tinned anchovy fillets, chopped
  • 1 onion, finely diced
  • 3 crushed garlic cloves
  • handful black olives, roughly chopped
  • 1 tin cherry tomatoes
  • 1 burrata, torn
  • fresh basil, torn
  • parmesan, to serve

Instructions

  1. Sauté the onion in a little olive oil with the anchovies until soft.
  2. Stir in the chopped black olives and the garlic.
  3. Add the tinned tomatoes and a splash of water, and simmer for five minutes.
  4. Stir in the chopped black olives and the garlic.
  5. Meanwhile, boil the linguine until al dente and add to the sauce.
  6. Top with torn burrata, basil leaves, more olives and anchovies and a dusting of parmesan.

Notes

To make a vegan version of this puttanesca sauce recipe, simply amp up the amount of olives you use in place of the anchovies, or add in some capers for an extra burst of umami. Leave off the burrata, and make sure you either finish the dish with a vegan-friendly hard cheese, or a handful of Pangrattato.

Find it online: https://desertislanddishes.co/puttanesca-with-burrata/