Pasta Puttanesca

🥘 Ingredients

Sauce

• anchovy fillets
  3
• black olives
  1/2 cup
• capers
  2 tbsp
• garlic (crushed)
  3 cloves
• olive oil
  3 tbsp
• red pepper flakes
• whole plum tomatoes (800g)
  1-2 cans

Pasta & Assembly

• linguine
  500 g
• parsley (chopped)

Sauce

1. 1

   Warm 2 tablespoons of olive oil with garlic and anchovy fillets in a skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden.

   olive oil: 3 tbsp, garlic: 3 cloves (crushed), anchovy fillets: 3
2. 2

   Drain whole plum tomatoes and crush with a fork or your hands. Add to the skillet, along with some salt. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down and mixture becomes saucy, about ⏱️ 10 minutes .

   whole plum tomatoes: 1-2 cans (800g)
3. 3

   Stir in black olives , capers , and red pepper flakes , and continue to simmer.

   black olives: 1/2 cup, capers: 2 tbsp, red pepper flakes

Pasta & Assembly

1. 1

   Cook linguine in salted water to al dente.

   linguine: 500 g
2. 2

   Drain quickly and toss with the sauce and remaining 1 tablespoon of olive oil.
3. 3

   Taste and adjust seasonings as necessary, garnish with parsley or another herb if you like, and serve.

   parsley (chopped)