Gino's linguine with cherry tomatoes, anchovies and capers

It’s Gino's all time favourite pasta dish and he's sharing the recipe with all of us! It's a Monday night store cupboard saviour - linguine puttanesca.

Serves: 4

Ingredients

6 tablespoons olive oil1 garlic clove, peeled and finely sliced8 anchovy fillets in oil, drained and chopped½ teaspoon dried chilli flakes50g salted capers, rinsed under cold water100g pitted Kalamata olives, halved2 x 400g tins cherry tomatoes1 tsp dried oregano500g linguinesalt to taste

Method

• Heat the oil in a large frying or wok over a medium heat and fry the garlic and anchovies for about 2 minutes, stirring occasionally with a wooden spoon. Add in the chili, capers and olives and continue to cook for a further 3 minutes. Continue to stir.

• Pour in the cherry tomatoes and dried oregano and stir well. Simmer gently for 8 minutes, uncovered stirring every couple of minutes. Once ready, season with salt, remove from the heat and set aside.

• Cook the pasta in a large saucepan of boiling salted water until al dente. Drain, then add to the sauce. Stir everything together for 30 seconds to allow the flavours to combine.

• Serve immediately without any kind of cheese sprinkled on top