Clodagh's 10 minute linguine puttanesca
If the thought of slaving away in the kitchen after a long week fills you with dread, then don’t worry, Clodagh’s got you covered!
Her fiery linguine puttanesca is simple, delicious and only takes 10 minutes to make! What more could you ask for?
Linguine puttanesca
Serves 2
Ingredients
200g linguine
2 tbsp olive oil
200g tinned tomatoes
2 garlic cloves, crushed
4 anchovy fillets, chopped
1 tsp dried chilli flakes
1 tbsp capers, rinsed
12 black olives, stones removed and chopped
Handful basil leaves
Sea salt and freshly ground black pepper
Method
1. Cook the linguine in a large pot of salted water for ten 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.
3. Stir in the tomatoes and a pinch of sea salt and cook over a high heat for 2–3 minutes, stirring often.
4. Stir in the crushed garlic, anchovies, and dried chilli flakes. Reduce the heat to low and cook for 3 minutes.
5. Stir in the capers and olives and cook for another minute. Add the cooked linguine to the sauce and stir well.
6. Divide the pasta puttanesca between two warmed bowls and tear over the basil leaves before serving.