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Warm pantry puttanesca dip

Servings: 8
All the perfection you’d expect from a bowl of puttanesca, without the pasta middle-man. You’ve got most of this stuff in the pantry already. If serving with a nub of stale bread, remember to refresh it and it’ll be better than new – just run it under the tap quickly, then pop into a cold oven on a rack, crank the heat to 160℃ and by the time the oven’s warm, the bread will be crusty on the outside, and soft through the middle.


  • ¼ cup (75ml) extra virgin olive oil
  • 2 tbsp small capers in brine
  • ½ red onion finely sliced
  • 4 cloves (20g) garlic finely sliced
  • ½ cup stuffed green olives
  • 8 anchovies
  • 1 tbsp tomato paste
  • 400 g Italian chopped tomatoes
  • 180 g tin sustainably caught tuna in oil
  • Handful parsley (30g)
  • Zest and juice of 1 lemon
  • Crusty bread to serve


  • Place oil in a heavy based fry pan over medium heat and when the oil is hot, fry the capers until the buds burst, then strain the oil into a bowl and set the capers aside.
  • Pour the oil back into the pan, along with the oil drained from the tuna, and throw in the onion, garlic, anchovies and olives, and sauté for 2-3 minutes, then place a lid on to sweat the onion, stirring occasionally.
  • When onion and garlic is soft and starting to caramelise and the anchovies have melted add in the tomato paste and cook for another minute or two.
  • Add in the tomatoes and swish out tin with a splash of water and add in a teaspoon of sugar. Bring to the boil and simmer for 15 minutes or until the liquid has evaporated and looks jammy.
  • Stir through half the tuna, capers, most of the parsley and the zest and juice of the lemon drizzle with extra virgin olive oil. When serving, dress with the rest of the parsley and a drizzle of olive oil.
  • If using fresh stuff, toast the sourdough and cut in half, serving alongside the a bowl to dig in and mop up the warm delicious dip.

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