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Linguine alla puttanesca
Linguine alla puttanesca
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Neapolitan-style Pasta with Olives and Capers, a zesty and easy-to-make dish using pantry staples.
Ingredients:
  • 4 tbsp extra virgin olive oil
  • 4 garlic cloves lightly crushed and left whole
  • 4 anchovy fillets
  • ½ red chilli finely chopped
  • 40 g (1½ oz) capers
  • 2 x 400g (14oz) cans chopped tomatoes
  • couple of pinches of dried oregano
  • 80 g (3oz) pitted black olives
  • 320 g (11½ oz) dried linguine
  • handful of flat-leaf parsley finely chopped
  • sea salt
Instructions:
  • 1. Heat olive oil in a large frying pan and add garlic, anchovy fillets, chili, and capers. Cook over medium heat until anchovies dissolve (about 2 minutes). 2. Mix in tomatoes, oregano, and salt to taste. Cover and simmer over medium-low heat for 15 minutes. 3. Add olives and cook for an additional 10 minutes. 4. In a separate pot, boil salted water and cook linguine until al dente. 5. Drain linguine, saving some pasta water, and combine with the tomato sauce. Cook over high heat for 1 minute. 6. Remove from heat, discard garlic, mix in parsley, and serve hot.

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