Sian Redgrave’s recipe for Puttanesca Rigatoni even has burrata.
This dish is a classic Sicilian recipe made with olive oil, tomato, capers and aromatics. It’s distinguished by its versatile sauce, delicious with dried pasta, such as rigatoni. Make sure you always use good Italian canned tomatoes and, if it takes your fancy, pair your meal with a great red wine.
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Puttanesca rigatoni with burrata
- 2 tablespoons olive oil
- 3 cloves garlic, finely chopped
- 7 anchovies
- 1/2 teaspoon dried chilli flakes
- 100g capers, roughly chopped
- 200g black olives, pitted
- Punnet cherry tomatoes, cut in half
- 1 400g tin cherry tomatoes
- Sea salt flakes and cracked pepper
- 500g rigatoni
- 2 70g balls fresh burrata cheese
- Handful fresh basil leaves and grated parmingano to serve
- Place a large pot of salted water on to boil for the pasta. Meanwhile heat a large heavy based pan over a medium heat. Add the olive oil and anchovies, stirring gently until the anchovies break down. Add the garlic and chilli, stirring for one minute until garlic is fragrant. Add the olives and capers, again stirring for an additional minute.
- Next add the cherry tomatoes, along with a good pinch of salt and cracked pepper. Allow these to release their juices and collapse. Finally add the tin of cherry tomatoes and a splash of water. Stir well and then allow the sauce to simmer whilst the pasta cooks.
- Boil the pasta until aldente and then scoop along with 1/2 a cup of the cooking water, into the sauce. Stir over the heat to allow the pasta to absorb the flavours of the sauce for two minutes.
- Transfer to a serving dish and gently break over the burrata. Sprinkle with parmingano cheese and tear over fresh basil. Serve immediately.