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.
Ingredients
- 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
Directions
|
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
|
Print recipe