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Fresh Tomato Puttanesca

Using freshly grown tomatoes makes this simple pasta dish sing.



500g British baby tomatoes
6 tbsp olive oil plus extra to serve
4 garlic cloves chopped
½ tsp chilli flakes or more to taste
3 tbsp capers
4 tbsp pitted black olives roughly chopped
350g spaghetti, fusilli or penne
2 handfuls of parsley leaves, chopped

Method (Serves 4)

Bring a pan of salted water to the boil. Halve the British tomatoes, then squeeze out and discard the seeds,

Roughly chop them and transfer to a large bowl.

Add your pasta and cook until al dente.

Meanwhile in a medium frying pan over a low heat, warm the garlic, anchovies and chilli, cooking gently until the garlic begins to turn light golden.

Turn the heat up to medium and add the capers and olives. Once everything is hot and sizzling, take off the heat and stir in the tomatoes. Add the parsley and season well.

Drain the pasta, reserving a cup of pasta water. Pour hot pasta straight onto the tomatoes and stir well, adding a splash of cooking water to loosen the sauce.

Transfer to plates and serve with an extra pinch of chilli and drizzle of oil.

Recipe courtesy of British Tomato Growers Association