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Puttanesca Pasta Sauce

preparation time

5 mins

Cooking time

20 mins



Puttanesca Pasta Sauce


2x 400g tin tomatoes

¼ cup Beerenberg Chilli Jam

½ teaspoon of fresh red cayenne chilli chopped

1 red onion, finely chopped

1 red capsicum, finely chopped

100g pitted olives

4-6 anchovie fillets

2 teaspoons of chopped capers

2 cloves of garlic, minced

¼ cup flat leaf parsley, coarsely chopped

2 tablespoons of olive oil



Heat olive oil in a heavy based saucepan over medium heat. Add onion, garlic, anchovy, chilli and capers and cook for 5 minutes, until onion becomes translucent. Add the tin tomatoes and Beerenberg Chilli Jam and bring to the boil. Reduce the heat and simmer for 10-15 minutes. The sauce will thicken slightly. Turn off heat and fold through the olives and parsley.

Serve with a high egg content pasta such as tagliatelle or pappardelle.