Puttanesca Tagliatelli with Green Salad,
Shaved Parmesan and Roast Garlic Croutons

Featuring Newman’s Own® Aglione Pasta Sauce


1 jar of Newman’s Own Aglione Sauce
1 small red chilli pepper, chopped (optional)
1 red onion – diced
½ jar black olives – drained, stoned, roughly chopped
3 tbsp capers, drained, roughly chopped
5 anchovy filets, chopped
2 tbsp dried parsley, roughly chopped
4 tbsp extra virgin olive oil
Coarse, ground sea salt and black pepper, to taste
1 lb tagliatelli
2 tsps extra virgin olive oil


Roast Garlic Croutons:

1/3 ciabatta bread
2 cloves garlic -pureed
2 tbsp Olive Oil

Green Salad:

1 bag of green salad
Parmesan - shaved
Salad dressing

Serves: 4

Pre-heat oven to 220°C/425°F/gas 7


For the croutons:

1. Put a pan of water on the hob and gently bring to the boil. Cook the pasta according to pack guidelines until al dente and drain away the water. Pour on 2 tbsp of extra virgin olive oil.

For the sauce:

1. In a deep saucepan heat 1tbsp of olive oil, fry the chilli (optional) for 30secs add the chopped onions and cook until softened.  Add one full jar of Newman’s Own Aglione sauce along with the chopped anchovies and bring to simmer. Add the olives and capers and cook for 5mins. Add 3tbsp of extra virgin olive oil and season to taste with coarsely ground sea salt and black pepper. Cook for a further 5mins and then stir in half of the parsley.

To serve:

1. Place the drained and dressed pasta on warmed plates and top with the Puttanesca sauce.

2. Sprinkle with the remainder of the fresh roughly chopped parsley and add shaved parmesan to taste.

3. Serve with a fresh green salad, dressed with shaved parmesan, extra virgin olive oil and the garlic ciabatta croutons.

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