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James Reeson

Always Fresh Pasta


Always Fresh Pasta

Ingredients

  • 8 Always Fresh capers
  • 1 Always Fresh flat fillet anchovy
  • 50g Always Fresh Piquillo wood roasted peppers
  • 1 garlic clove
  • 3 tbsp Always Fresh Antipasto salsa, caramelised onion & rosemary
  • Deli style mixed olives
  • Parsley
  • Linguine
  • Pepper
  • Splash of red wine

Method

  1. Mash the anchovy, capers and garlic. Roughly chop the peppers and olives.
  2. Toss In a hot pan for 2 minutes then add the red wine and caramelised onion salsa and boil.
  3. Cook your linguine in lots of boiling water for about 8-10 minutes then stir through the sauce, making sure you get some pasta water, a quick grind of pepper and some torn continental parsley and serve.
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Notes & Tips

For more information and recipes from this series, click on the following link www.aliveandcooking.com.au

Recipe Rating

5

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