Recipe by The Maple Restaurant
Puttanesca
- 4 tbsp x extra virgin olive oil
- 4 x garlic cloves, 3 lightly crushed and 1 whole
- 4 x anchovy fillets
- 1/2 x red chilli, finely chopped
- 40g x capers
- 800g x chopped tomatoes
- 2 x pinches of dried oregano
- 80g x pitted black olives
- 320g x linguine
- Handful of flat-leaf parsley, finely chopped
- Sea salt
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Heat the olive oil in a large frying pan, add the garlic, anchovy fillets, chilli and capers and sweat over a medium heat until the anchovies have dissolved, about 2 minutes.
Stir in the tomatoes, oregano and a little sea salt to taste. Cover with a lid and cook over a medium-low heat for 15 minutes.
Stir in the olives and continue to cook for a further 10 minutes.
In the meantime, bring a large pot of salted water to the boil, add the linguine and cook according to the packet instructions until al dente.
Drain the linguine, reserving a little of the pasta cooking water, then add both to the tomato sauce. Cook over a high heat for a minute, mixing well. Remove from the heat, discard the garlic clove, then stir in the parsley and serve immediately.
