Sicilian Puttanesca with rigatoni

Stephane Meyer, Etto Pasta, Serves 4


1 cup, sundried tomato

400g chopped tomato (Mutti is my preferred choice)

3 garlic cloves

1 small eschalot

Juice of half a lemon

3 tbs of Mount Zero Arbequina Extra Virgin Olive Oil

1 tsp of chopped fresh oregano

1 capsicum cut in strips

1 handful of Mount Zero Organic Kalamata Olives

1 handful of baby spinach

400g of rigatoni pasta


1. In a blender mix the sundried tomato, garlic, eschalot, Mount Zero olive oil, salt and pepper until you get a paste

2. In a frypan sauté the capsicum in a drizzle of olive oil on high heat for 2 min

3. Add the sundried tomato paste and cook for a further 2 min. Then add the chopped tomato and simmer on low heat for 30min

4. Turn off the heat, then add the olives, oregano, baby spinach and the lemon juice

5. Cook the rigatoni in salted water until al dente

6. Drain the pasta and mix with the sauce

7. Finish with a drizzle of Mount Zero olive oil and freshly grated Grana Padano Parmesan

An Italian classic, this Puttanesca makes the most of vegetables already in your fridge making it great mid-late week meal, and a new favourite for the family!