Linguine tossed through a rich tomato sauce loaded with garlic, anchovies, black olives and capers, Linguine Puttanesca is a delicious explosion of fresh Mediterranean flavours, with a slight spicy kick.
Collect together your equipment (see Recipe Notes below) and ingredients.
Heat 2 tablespoons of olive oil in a pan over a moderate heat and add the crushed garlic and anchovies. Cook for 2 minutes or until aromatic, stirring from time to time.
Add the tinned tomatoes and crush them using a fork.
Add the salt and pepper, stir well and cook, partially covered, over a moderate heat for 10 minutes, stirring occasionally.
After 10 minutes, put the pasta on to cook in boiling salted water, according to packet instructions.
Meanwhile add the olives, rinsed capers and chilli flakes to the tomato sauce and continue to simmer on low, partially covered, to create a rich, thick sauce. If it is not thick, turn the heat up a little to reduce it more quickly. Taste and adjust seasoning. You may need to add some extra salt and or a little sugar.
When the linguine is cooked, remove a cup of pasta water from the saucepan and drain the pasta.
Add the pasta to the sauce with the remaining 1 tablespoon of olive oil and some pasta water. Toss and heat over a moderate heat until everything is piping hot.
Serve in warmed bowls, sprinkled with chopped parsley or basil and some garlic bread on the side.
Equipment: