Pasta puttanesca with cherry tomatoes

Pasta puttanesca with cherry tomatoes

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


  • 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
  • 400 g can 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, chillies 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: Cherry tomatoes

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