Linguine alla Puttanesca
We can claim no credit for this recipe. The other evening we were watching Gino D’Acampo on the telly and he cooked Linguine alla Puttanesca. We didn’t have anything for dinner so we decided to cook it ourselves. One minor issue … we had no recipe – but we’d watched him cook it, so what could go wrong?! This is what we did and it worked out to be absolutely delicious!!
Linguine alla Puttanesca
Servings: 2 people
Calories: 647kcal
Ingredients
- 200 g Linguine
- 1 clove Garlic as fat as you have!
- 1 fresh Chilli
- 50 g Kalamata Olives
- 25 g Capers washed under cold water
- 5 Anchovy Fillets
- 400 g Cherry Tomatoes that is a tin, the best you can buy!
- 3 tbsp Olive Oil we actually used extra virgin for this recipe
- 1 tbsp Salt for cooking the pasta
Instructions
- The most important thing to remember with this recipe is to put the oil in a cold pan and heat up gently. Chop the garlic and add this to the cold oil
- Whilst the oil heats and the garlic infuses in the oil, chop the chilli. We didn't bother deseeding it and it was fine! Add it to the oil along with the anchovy fillets
- 'Melt' the anchovy fillets into the oil and add the capers and olives. Next add the tomatoes and cook gently
- Meanwhile bring a saucepan of water to the boil and, once the sauce has been assembled, add the linguine and cook for around one minute less than the packet instructions
- Once the pasta is cooked, add it to the pan with the sauce. Don't drain the water, just lift the pasta and drop into the sauce – a little of the water will help to emulsify the sauce
- Mix the sauce with the pasta and serve. Enjoy with a delicious glass of red!
Nutrition
Calories: 647kcal | Carbohydrates: 85g | Protein: 18g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 6mg | Sodium: 4262mg | Potassium: 721mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1103IU | Vitamin C: 47mg | Calcium: 81mg | Iron: 3mg