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BCO Puttanesca

This vibrant dish is quick and easy to make. With the added drizzle of BCO, this delicious pasta dish is sure to take your tastebuds on a flavourful journey!


  • 150g cooked pasta of your choice
  • 20g anchovies (chopped)
  • 20g onions (chopped)
  • 5g garlic
  • 30ml red wine
  • 20g grated parmesan
  • 50g cherry tomatoes
  • 20ml Banhoek Chilli Oil
  • 3g chilli flakes
  • 20g capers
  • 30g olives
  • 5g parsley
  • 80ml pizza sauce
  • canola (rapeseed) oil


  • Cook your pasta in salted water, until al dente. Drain and set aside to cool.
  • Heat the oil in the pan. Then add the onions, garlic, chilli flakes, cherry tomatoes and capers. Cook for 2 minutes.
  • Then add the pizza sauce and cook for about a minute.
  • Pour the red wine into the pan and deglaze the pan.
  • Lastly add the anchovies and cooked pasta. Toss the sauce, ensuring all the pasta is covered.
  • Take the pan off the heat. Sprinkle over the parsley.
  • Serve the pasta with a sprinkle of grated parmesan and drizzle over the Banhoek Chilli Oil for an extra spicy kick! 🌶️