Linguine alla Puttanesca
Number of servings
4
Difficulty
Easy
Ingredients
400
gr linguine
400
gr peeled tomatoes
2
piece(s) anchovy fillets
80
gr Gaeta olives
40
gr capers
80
gr olive oil
1
clove(s) garlic
1
piece(s) hot chili pepper
bunch parsley
pinch salt
Directions
- In a large pan with oil, lightly brown the garlic and chili pepper and break up the anchovies.
- Remove the garlic and add the tomatoes, chopped olives, and rinsed capers.
- Salt and cook over high heat, crushing the tomatoes with a fork until they break down completely.
- Cook the pasta al dente, drain it, and toss it in the pan, letting it absorb the flavors in the sauce for a few minutes over moderate heat, stirring often.
- Transfer to a serving dish, sprinkle with chopped parsley, and serve.