Pasta puttanesca with cherry tomatoes

Pasta puttanesca with cherry tomatoes

Made with Mutti Cherry tomatoes

Renowned for being extremely sweet with an intense fragrant flavour, Mutti Cherry Tomatoes are ripened under the warm sun of southern Italy and carefully selected to offer the freshness of just-harvested fruit all year round. They are soft and succulent yet maintain their form well. As the skin of Mutti Cherry Tomatoes has a thin texture, they are ideal to make quick, delicious sauces or even to use straight out of the tin in place of fresh tomatoes.

cooking sketch 15 min (COOK TIME: 15 min)

cooking sketch Easy

4 people


  • 350 g casarecce or other medium length pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 2 small red chillies, seeded and finely chopped
  • 8 anchovy fillets, chopped
  • 1 x 400g tin Mutti Cherry Tomatoes
  • 1/2 cup sliced black olives
  • 8 Semi-dried Tomatoes, drained and sliced lengthways
  • 2 tablespoons Baby Capers in wine vinegar, drained
  • 1/2 cup chopped fresh basil leaves
  • Shaved Parmesan cheese, to serve
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Pasta puttanesca with cherry tomatoes: Method

  1. Cook pasta, as directed on packet.
  2. Meanwhile, heat oil in a large non-stick frying pan, over a medium heat. Add garlic, chilies and anchovies and cook, stirring, for 30 seconds. Add undrained Mutti Cherry Tomatoes, olives, semi-dried tomatoes and capers. Simmer, stirring occasionally, for 5 minutes or until thick. Stir in basil.
  3. Drain pasta and divide between bowls. Top with sauce and Parmesan cheese.

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Also made with: Mutti Cherry tomatoes

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