Linguine puttanesca
If you aren’t a fan of anchovies, I get it. Neither am I usually, but I love them in this sauce. If you’re not convinced, then just add an extra tablespoon of capers instead
SERVES
2
PEOPLE
COOKING TIME
10
MINUTES
Ingredients
200g (7oz) linguine
2 tbsp olive oil
200g (7oz) canned cherry tomatoes
2 garlic cloves, crushed
4 anchovy fillets, roughly chopped
1 teaspoon chilli flakes
1 tablespoon capers, rinsed
12 black olives, pitted and chopped
a handful of basil leaves
sea salt and freshly ground black
pepper
Method
Cook the linguine in a large pan of salted boiling water for 9 minutes or until the pasta is cooked. Drain and reserve half a cup of the pasta cooking water.
While the pasta is cooking, place a frying pan over a medium heat and add the olive oil. Stir in the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often.
Stir in the garlic, anchovies and chilli flakes. Reduce the heat to low and cook for 3 minutes. Stir in the capers and olives and cook for a further minute. Add the cooked linguine and reserved pasta cooking water to the sauce and stir well.
Divide the linguine puttanesca between two bowls, season with pepper and tear over the basil leaves just before serving.
In Minutes by Clodagh McKenna is published by Octopus Publishing and is out now.
