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Linguine puttanesca


  • 300 g dried Linguine or spaghetti

  • Sea Salt & freshly ground black pepper

  • 3 tablespoons Olive Oil plus extra to drizzle

  • 2 large cloves Garlic peeled and finely chopped

  • 1 large Red Onion peeled and chopped

  • 1 Red chilli deseeded and finely sliced

  • 8 canned Anchovies in oil, drained and finely chopped

  • 200 g pitted Black Olives quartered or chopped

  • 3 tablespoons Capers rinsed and drained

  • 250 g Cherry Tomatoes halved

  • basil leaf shredded


  • 1.

    Add the pasta to a pot of boiling salted water and cook for 8–10 minutes, or until al dente.

  • 2.

    Meanwhile, heat the olive oil in a wide pan and fry the garlic, onion, chilli and anchovies for 1–2 minutes. Add the olives, capers and tomatoes, and stir over high heat for a few more minutes until the onions are soft.

  • 3.

    Drain the pasta and toss with the sauce. Taste and adjust the seasoning (salt probably won’t be needed because the anchovies, capers and olives are quite salty).

  • 4.

    To serve,divide among warm bowls and drizzle over a little more olive oil and finish off with some Parmesan shavings.


Copyright © Gordon Ramsay

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