Linguine Puttanesca

Summary

Serves 4

Nutritional Info

None available

Recipe Source

Jamie Oliver
The Return of The Naked Chef

Ingredients

455g dried linguine, the best you can get
3 cloves of garlic, finely chopped
2-3 small dried red chillies, crumbled
1tsp dried oregano
Extra virgin olive oil
2 x 400g tins tomatoes, drained and chopped

2 handfuls of big black olives, destoned
1 handful of capers, soaked in water and drained
12 anchovy fillets, roughly chopped
1 good handful of fresh basil
Salt and freshly ground black pepper

Method

Cook the linguine in salted boiling water until al dente. Meanwhile fry the garlic, chillies and oregano in a little olive oil until slightly softened. Add the tomatoes and bring to a simmer. Add the olives, capers and anchovies and continue to cook for about another 4-5mins until you have a lovely tomato sauce consistency. Remove from the heat, plunge the drained linguine into it, toss it over and cover with the sauce. Rip over all the basil, correct the seasoning and drizzle with good extra virgin olive oil.