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By definition a puttanesca is a pungent tomato sauce which usually has olives, garlic and hot pepper but you can use this recipe as a great start to your Italian journey in your kitchen. 

Replace the camembert with a cheese of your choice but don’t leave out the Peppadew Piquanté Pepper and Olive pasta sauce because it is the signature of this dish.

Ingredients

500 g Penne pasta, cooked

400 g (1 Jar) Peppadew Piquanté Pepper and Olive pasta sauce

3 Anchovy fillets

100 g Camembert cheese, sliced 

2 tbsp Onion, white diced

4 Basil leaves, fresh shredded

1 Chilli, freshly chopped

Method 

In a saucepan heat the oil and sauté the onions.

Add the anchovy fillets and Peppadew Piquanté Pepper and Olive pasta sauce; stir well.

Add the basil leaves, chillies and pasta; sauté for a minute.

Mix in the Camembert cheese and serve

Chef’s tip: 

Replace Camembert cheese with mozzarella cheese for a lighter flavour. 

For a classic touch add 30 ml (tbsp.) capers.