Chef Orazio of Matteo creates a Putannesca Vegana for THE UPSIDE

Serves: Two
Prep Time: 15 mins
Cooking time: 30 mins


Pasta & Sauce
3 Tablespoons Extra Virgin Olive Oil (EVOO)
100g Spaghettini (No. 6)
50 g Pitted Kalamata Olives
10g Capers
Pinch Salt to taste
One Fresh Chilli chopped
One Clove of Garlic Sliced

Tomato Puree
3 Tablespoons of EVOO
One Clove of Garlic sliced
One Punnet of Cherry Tomatoes (Leave out a few for the garnish)

2-3 Sliced cherry tomatoes
Micro-herbs of choice
Small Basil Leaves
8 Capers Per Plate


  1. Add EVOO (Extra Virgin Olive Oil) to pan with chopped Garlic, Chilli, Olives, Capers and a pinch of salt.
  2. In the meantime, boil Spaghettini in a separate pan with boiling water.
  3. In another frypan prepare the Tomato Puree with EVOO, Garlic, Tomato’s and a pinch of salt to taste. Cook until soft, cool down then process in a food processor until the texture is smooth.
  4. When the spaghettini is al dente, place pasta in the fry pan and toss or stir with the garlic, chilli and capers for approx. 2 mins or until ready for your liking.


  1. Spoon the Tomato puree in a circle in the centre of the plate and gently in a circular motion spread out – not too far from the centre.
  2. Place the spaghettini in the centre on top of the tomato puree
  3. Garnish with sliced fresh cherry tomatoes, capers and micro herbs
  4. ENJOY!


Chef Orazio of Matteo Sydney invites you to come enjoy the good life.

Whether it’s that feeling of being on the Amalfi Coast at Matteo Double Bay or in the hustle and bustle of Milan at Matteo Downtown, each Matteo venue offer a uniquely Italian-inspired experience. Perfect for social gatherings, schmoozing clients or simply escaping the rat race, when you visit a Matteo venue you’ll instantly be welcomed into their home and into their family.

It’s all about living the good life. This means quality food and drink, fun times and vibes, and treasuring all those little shared moments of joy with other like-minded people.