Linguine Puttanesca

Name: Linguine Puttanesca
Ingredients: 10 ounces linguine; 2 tablespoons olive oil; 4 anchovy fillets; 4 garlic clovess, crushed; 1/4 teaspoon red pepper flakes; 1 pound cherry tomatoes halved; 3 teaspoons capers rinsed; 1 pinch sugar; 2 ounces pitted kalamata olives roughly chopped; 2 teaspoons extra-virgin olive oil; 1 handful fresh basil leaves torn if large; grated Parmesan cheese to serve

12 ingredients

2 steps

Ingredients

10 ounces linguine
2 tablespoons olive oil
4 anchovy fillets
4 garlic clovess, crushed
1/4 teaspoon red pepper flakes
1 pound cherry tomatoes halved
3 teaspoons capers rinsed
1 pinch sugar
2 ounces pitted kalamata olives roughly chopped
2 teaspoons extra-virgin olive oil
1 handful fresh basil leaves torn if large
grated Parmesan cheese to serve

Directions

1

Cook pasta according to package instructions. Drain.
2

Meanwhile, for the sauce, heat oil in a frying pan over medium heat. Add anchovies, garlic and red pepper flakes and cook 2 mins, or until anchovies have melted into oil. Increase heat to medium-high and add the tomatoes, capers and sugar. Cook 5 mins, stirring regularly, until softened, crushing tomatoes with the back of a spoon. Remove from heat. Toss in olives, extra-virgin olive oil and linguine. Sprinkle with basil leaves and Parmesan to serve.