Name: Linguine with no-cook puttanesca sauce
Prep time: 7 min
Cook time: 10 min
Total time: 17 min
Yield: 1
Cuisine: italian
Ingredients: 150g dried linguine; 250g pkt zucchini spaghetti; 4 (about 500g) fresh tomatoes, finely chopped; 60g (1/4 cup) semi-dried tomatoes, finely chopped; 2 garlic cloves, crushed; 60g (1⁄3 cup) chopped Sicilian olives; 3 anchovies, chopped; 1 long fresh red chilli, deseeded, chopped; 62.50 ml chopped fresh basil leaves, plus extra leaves, to serve; 36.40 gm extra virgin olive oil; Finely grated parmesan, to serve

Linguine with no-cook puttanesca sauce

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Prep Time:
7 minutes

Cook Time:
10 minutes

Total Time:
17 minutes

Whirl up a quick and fresh spring pasta in under 17 minutes.

Ingredients:

150g dried linguine
250g pkt zucchini spaghetti
4 (about 500g) fresh tomatoes, finely chopped
60g (1/4 cup) semi-dried tomatoes, finely chopped
2 garlic cloves, crushed
60g (1⁄3 cup) chopped Sicilian olives
3 anchovies, chopped
1 long fresh red chilli, deseeded, chopped
62.50 ml chopped fresh basil leaves, plus extra leaves, to serve
36.40 gm extra virgin olive oil
Finely grated parmesan, to serve

Instructions:

Prepare the pasta in a generously salted saucepan of boiling water according to package instructions until al dente. Toss in zucchini for the final 30 seconds of cooking. Drain and transfer back to the pan.
In a large bowl, mix together fresh tomato, semi-dried tomato, garlic, olives, anchovies, chilli, basil, and oil. Season with salt and pepper. Toss the mixture with the pasta and top with Parmesan cheese and extra basil leaves.

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