Linguine alla Puttanesca

Serves
4
Puttanesca Sauce

2 Banana shallots (finely diced)
6 Garlic cloves (Grated)
1 Red chilli (de-seeded & finely sliced)
4 Anchovies (good quality)
2 tins Plum tomatoes
2 tbsp Olives (Taggiasche – stone removed)
2 tbsp Capers
1 tsp Sugar
100ml Olive oil
Salt & Pepper

To finish

400g Linguine (Dry)
Putanesca Sauce
1 bunch Parsley chopped
1 Lemon zested
60g Pecorino Romano (to serve)
Olive oil

PUTTANESCA SAUCE

For the sauce

Get all the prep ready so you can concentrate on cooking.

In a large saucepan set over a medium heat, add in the olive oil and cook the shallots until soft (3-4 minutes) season generously with salt and then add the garlic, chilli and anchovies, cook out for 1-2 minutes.

Next up add the tinned tomatoes to the onions (either crush them up by hand or with the back of a spoon), cook the tomatoes out for 5 minutes, then add in the capers, olives, sugar, continue to cook the sauce down for another 5-10 minutes until it has a nice sauce consistency.

Check the seasoning. (It can be stored in a sealed container for up to 1 week at this point.)

TO FINISH

Pick the leaves off the parsley and finely chop.

Bring a large pan of salted water to the boil, and cook the linguine until al dente and drain, keeping a mug of the pasta water.

In a wide pan set over a high heat, get the puttanesca sauce add in the pasta and toss well, adding the pasta water bit by bit until the sauce is a good coating consistency. When ready to serve mix through the chopped parsley and lemon zest.

Serve on warm plates, with a good glug of olive oil and some freshly grated pecorino Romano.

Tuck in!

Ingredients

Puttanesca Sauce

2 Banana shallots (finely diced)
6 Garlic cloves (Grated)
1 Red chilli (de-seeded & finely sliced)
4 Anchovies (good quality)
2 tins Plum tomatoes
2 tbsp Olives (Taggiasche – stone removed)
2 tbsp Capers
1 tsp Sugar
100ml Olive oil
Salt & Pepper

To finish

400g Linguine (Dry)
Putanesca Sauce
1 bunch Parsley chopped
1 Lemon zested
60g Pecorino Romano (to serve)
Olive oil

Ingredients

Puttanesca Sauce

2 Banana shallots (finely diced)
6 Garlic cloves (Grated)
1 Red chilli (de-seeded & finely sliced)
4 Anchovies (good quality)
2 tins Plum tomatoes
2 tbsp Olives (Taggiasche – stone removed)
2 tbsp Capers
1 tsp Sugar
100ml Olive oil
Salt & Pepper

To finish

400g Linguine (Dry)
Putanesca Sauce
1 bunch Parsley chopped
1 Lemon zested
60g Pecorino Romano (to serve)
Olive oil

method

PUTTANESCA SAUCE

For the sauce

Get all the prep ready so you can concentrate on cooking.

In a large saucepan set over a medium heat, add in the olive oil and cook the shallots until soft (3-4 minutes) season generously with salt and then add the garlic, chilli and anchovies, cook out for 1-2 minutes.

Next up add the tinned tomatoes to the onions (either crush them up by hand or with the back of a spoon), cook the tomatoes out for 5 minutes, then add in the capers, olives, sugar, continue to cook the sauce down for another 5-10 minutes until it has a nice sauce consistency.

Check the seasoning. (It can be stored in a sealed container for up to 1 week at this point.)

TO FINISH

Pick the leaves off the parsley and finely chop.

Bring a large pan of salted water to the boil, and cook the linguine until al dente and drain, keeping a mug of the pasta water.

In a wide pan set over a high heat, get the puttanesca sauce add in the pasta and toss well, adding the pasta water bit by bit until the sauce is a good coating consistency. When ready to serve mix through the chopped parsley and lemon zest.

Serve on warm plates, with a good glug of olive oil and some freshly grated pecorino Romano.

Tuck in!

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