Name: Linguine puttanesca
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 250 gram linguine; 2 tablespoon olive oil; 4 anchovy fillets; 4 clove garlic, minced; 1/4 teaspoon chilli flakes; 350 gram baby roma tomatoes, halved; 3 teaspoon capers, rinsed; 1 pinch sugar; 1/3 cup (60g) pitted kalamata olives, roughly chopped; 1 1/2 tablespoon extra-virgin olive oil; handful basil leaves, torn if large; grated parmesan, to serve

Ingredients

250 gram linguine

2 tablespoon olive oil

4 anchovy fillets

4 clove garlic, minced

1/4 teaspoon chilli flakes

350 gram baby roma tomatoes, halved

3 teaspoon capers, rinsed

1 pinch sugar

1/3 cup (60g) pitted kalamata olives, roughly chopped

1 1/2 tablespoon extra-virgin olive oil

handful basil leaves, torn if large

grated parmesan, to serve

Method

1.Bring a large saucepan of salted water to the boil over high heat. Cook pasta according to packet instructions. Drain.

2.Meanwhile, heat oil in a frying pan over medium heat. Add anchovies, garlic and chilli flakes; cook 2 minutes, or until anchovies have melted into oil

3.Increase heat to medium-high and add the tomatoes, capers and sugar. Cook 5 minutes, stirring regularly, until softened, squashing tomatoes with the back of the stirring spoon to help to create a sauce.

4.Remove from heat. Add olives, extra-virgin olive oil and linguine, and stir through. Serve with basil leaves and parmesan.

To help the anchovies melt into the oil, squash them with the back of a stirring spoon.
Note

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Ingredients

Method

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