• 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


  • 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.


For more information and recipes from this series, click on the following link

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