Clodagh McKenna’s linguine puttanesca

Serves: 4
Course: Dinner
Cooking Time: 16 mins
Prep Time: 10 mins
  • 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
  1. 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.
  2. 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.
  3. Stir in the capers and olives and cook for another minute. Add the cooked linguine to the sauce and stir well.
  4. Divide the pasta puttanesca into warmed bowls and tear over the basil leaves before serving.