Linguini alla Putanesca

One of my personal favourites for a quick, easy, fairly light meal.  As there is no cheese used on the meal itself I often follow this with a Plum Tomato & Pak Choi [fresh & small leaves if poss. or sliced into strips] salad accompanied by a decent Brie or Neufchatel.  A simple meal, which when eaten outdoors on a Summers day, with a chilled Pino Grigio and good friends makes life seem somehow brighter!

Serves 4

4 garlic cloves finely chopped; 2 tbsp capers rinsed; 12 oz fresh ripe tomatoes, peeled & chopped [or a can of chopped Organic Italian tomatoes]; 2 handfuls of black olives, pitted and halved; can of anchovies, oil drained and not used; 4 tbsp good quality Olive Oil, 2 oz unsalted butter; 1 dried red chilli, crushed and mixed with the capers.  Fresh coriander chopped finely. 400 g Linguini.  Black pepper.

Heat the oil & butter in a large pan and add the drained anchovies, snipping them up with scissors.  Then add the garlic.  Stir until the garlic is just browning, then add the caper/chilli mix.  Stir, then add the tomatoes and olives.  When bubbling turn down and simmer for 20 mins, adding pepper to taste [it may, of course, be spicy enough without pepper!].

Then, with your pasta water at a rolling boil, add a little rock salt and olive oil, then your linguini. Stir once gently to ensure it doesn’t stick together and cook until ‘al dente’   Drain well and stir into your pan with the sauce.  That’s why you needed a large pan!  Leave to cook for a couple of minutes ’til the linguini is well coated with the sauce.  Sprinkle over the chopped coriander, and serve, in the cooking pan, straight to the table.

If any of your guests raise their eyebrows at this…..They’re the wrong guests!!!!

Buono Appetito

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