Linguine alla Puttanesca
Difficulty Level
Low
Cooking Time
20 minutes
Cost
Low
Ingredients
linguine
1 kg
black olives
180 gr pitted and sliced
garlic cloves
2 thinly sliced
anchovy fillets
8
capers
1 tbsp, rinsed and roughly chopped
plum tomatoes
5 peeled and chopped
parsley
1 tbsp, finely chopped
extra virgin olive oil
3 tbsp
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Instructions
Combine the olive oil, garlic and anchovies in a saucepan and sauté over medium heat. As soon as the garlic starts to brown, add the olives, capers and tomatoes previously chopped. Turn up the heat and stir the sauce for a few minutes to blend the flavors.
Meanwhile, drop the pasta into boiling water, stirring to prevent it from sticking. Cook the pasta according to the package instructions, or until it is 'al dente'.
When the pasta is ready, drain it (reserving some of the pasta water). Add a little pasta cooking water to the sauce if more liquid is needed to loosen the sauce. Toss the pasta in the sauce to coat it really well, garnish with chopped parsley and serve.
