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Pasta puttanesca

You'll be craving this pasta every week by bursting with flavour and so easy to prepare. 



  • 1 lb buctani pasta, cooked and drained
  • 6 tablespoons olive oil
  • 1/2 red onion, minced
  • 2 cloves garlic, sliced finely
  • 2 tablespoons capers, rinsed
  • Squeeze of lemon and zest
  • 1 tablespoon wine vinegar
  • 1/2 teaspoon honey
  • 1/2 buttered breadcrumbs, to garnish


  1. Cook pasta according to package directions. Set aside. 
  2. Add half the olive oil to a large saute pan on medium-high heat. Add the onion, followed by the garlic and saute until soft. 
  3. Add the capers, olives, tomatoes and capers. Add lemon zest. 
  4. Deglaze with the wine vinegar and lemon juice. Add honey.
  5. Toss in the cooked pasta and toss. 
  6. Garnish with toasted breadcrumbs. Serve and enjoy! 

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