Linguine alla puttanesca
Linguine with tomatoes, capers and black olives
Linguine alla puttanesca
Linguine with tomatoes, capers and black olives
“This typical Neapolitan dish is sometimes referred to as Pasta alla Marinara or simply as Con Olive e Capperi, which are common ingredients in this part of Italy. This spicy pasta dish is quick and simple to prepare with store cupboard ingredients. ”
Serves 4
DifficultySuper easy
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Ingredients
- 4 tbsp extra virgin olive oil
- 4 garlic cloves , lightly crushed and left whole
- 4 anchovy fillets
- ½ red chilli , finely chopped
- 40 g (1½ oz) capers
- 2 x 400g (14oz) cans chopped tomatoes
- couple of pinches of dried oregano
- 80 g (3oz) pitted black olives
- 320 g (11½ oz) dried linguine
- handful of flat-leaf parsley , finely chopped
- sea salt
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Method
- Heat the olive oil in a large frying pan, add the garlic, anchovy fillets, chilli and capers and sweat over a medium heat until the anchovies have dissolved, about 2 minutes. Stir in the tomatoes, oregano and a little salt to taste. Cover with a lid and cook over a medium-low heat for 15 minutes. Stir in the olives and continue to cook for a further 10 minutes.
- In the meantime, bring a large pot of salted water to the boil, add the linguine and cook according to the packet instructions until al dente.
- Drain the linguine, reserving a little of the pasta cooking water, then add both to the tomato sauce. Cook over a high heat for a minute, mixing well. Remove from the heat, discard the garlic, then stir in the parsley and serve immediately.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited