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Linguine Alla Puttanesca

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Serves: 4
450g / 1 lb plum tomatoes
3 tbsp olive oil
2 garlic cloves, finely chopped
10 anchovy fillets, drained and chopped
140g / 5 oz black olives, stoned and chopped
1 tbsp capers, rinsed
pinch of cayenne pepper
400g / 14 oz dried linguine
2 tbsp chopped fresh flat-leaf parsley, to garnish

Peel the tomatoes by cutting a cross in the base of each and place in a heat proof bowl. Cover with boiling water and leave for 35-45 seconds. Drain and plunge into cold water. then the skins will slide off easily. De-seed and chop the tomatoes.

Heat the olive oil in a heavy-based saucepan. Add the garlic and cook over a low heat. stirring frequently. for 2 minutes. Add the anchovies and mash them to a pulp with a fork. Add the olives. capers and tomatoes and season to taste with cayenne pepper. Cover and leave to simmer for 25 minutes.

Meanwhile, bring a saucepan of lightly salted water to the boil. Add the pasta. return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite. Drain and transfer to a warmed serving dish.

Spoon the anchovy sauce into the dish and toss the pasta. using 2 large forks. Garnish with the parsley and serve immediately.

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