Linguine Puttanesca

Linguine Puttanesca

Serves 3
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
A simple but delicious pasta dish, packed with umami flavours and crying out for a good Italian red.


  • 1 tablespoon olive oil
  • 1 can chopped tomatoes
  • 2 teaspoons tomato purée
  • 6 anchovies (very finely chopped)
  • 3 cloves garlic (crushed)
  • 1 (generous) tablespoon capers (drained)
  • 1 teaspoon dried oregano
  • 150g kalamata olives (pitted)
  • handful flat-leaf parsley (finely chopped (to serve))
  • 250g linguine


1. Chop the capers & olives together, not too finely
2. Gently sauté the garlic and anchovies in the olive oil for a few minutes
3. Add the capers and olives and stir.  Cook for another 2-3 minutes, stirring occasionally
4. Add the tomato purée and stir well
5. Add the canned tomatoes, oregano and chilli flakes if using
6. Bring to the boil then reduce to a simmer
7. Simmer until thickened - maybe 20 minutes
8. Stir well into cooked pasta with another glug of oil
9. Top with the parsley to serve
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