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.
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
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
Replace Camembert cheese with mozzarella cheese for a lighter flavour.
For a classic touch add 30 ml (tbsp.) capers.