Linguine alla puttanesca

1. 1

   Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente.

2. 2

   Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2-3 minutes, stirring often.

3. 3

   Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2-3 minutes, mashing the anchovies into a paste using a wooden spoon or fork.

4. 4

   Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through.

5. 5

   Divide the pasta puttanesca between two plates and tear over the basil leaves before serving.

1 serving ≈ 325 g

Nutrition values are estimates. - means data is unavailable.