Ingredients
- 500g linguine Sea salt and freshly ground black pepper
- 2tbsp olive oil
- 385g tinned tomatoes
- 3 garlic cloves, crushed
- 4 anchovy fillets, chopped
- 1 tsp dried chilli flakes
- 1 tbsp capers
- 18 black olives, stones removed and chopped
- A handful basil leaves
- Sea salt and freshly ground black pepper
- Cook the linguine in a large pot of salted water for 10 minutes or until the pasta is cooked. Drain once the pasta is cooked and reserve ½ cup pasta water.
- While the pasta is cooking place a frying pan over a medium heat, and add the olive oil. Stir in the tomatoes and a pinch of sea salt and cook over a high heat for 2-3 minutes, stirring often. Stir in the crushed garlic, anchovies, and dried chilli flakes. Reduce the heat to low and cook for 3 minutes.
- Stir in the capers and olives and cook for another minute. Add the cooked linguine to the sauce and stir well.
- Divide the pasta puttanesca into warmed bowls and tear over the basil leaves before serving.
