Classic Linguine alla Puttanesca
Ingredients
- 2 tbsp olive oil
- 3 garlic cloves, thinly sliced
- 4 anchovy fillets
- 1 tsp chilli flakes
- 400g tinned chopped tomatoes
- 2 tbsp capers, rinsed
- 80g black olives (Kalamata or similar), pitted
- Small handful parsley, finely chopped
- Zest of ½ lemon (optional)
- Salt & freshly cracked black pepper
Method
- Cook the linguine in salted boiling water until al dente. Reserve a cup of pasta water before draining.
- Meanwhile, heat olive oil in a pan over medium heat. Add garlic, anchovies and chilli flakes, cooking gently until the anchovies melt into the oil.
- Add the tomatoes, capers and olives. Simmer for 10–12 minutes until slightly thickened.
- Toss the cooked linguine through the sauce, adding a splash of reserved pasta water to loosen if needed. Finish with chopped parsley, lemon zest (if using), and a drizzle of olive oil.
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