Linguine alla Puttanesca


  • 200g dried linguine
  • 2 tablespoons extra virgin olive oil
  • 200g tin chopped tomatoes
  • 1 garlic clove
  • 2 salted anchovies, rinsed and boned, or 4 anchovy fillets
  • 2 pinches dried chilli flakes
  • 1 tablespoon capers, rinsed
  • 12 black olives, stones removed if you wish
  • handful basil leaves
  • sea salt


  1. Add 2 tablespoons salt to 2 litres of water and bring to the boil in a large saucepan. Add linguine and return to the boil quickly. Cook until the linguine is al dente.
  2. Meanwhile, heat the oil in a frying pan. Add tomatoes and a pinch of salt. Cook it over a high heat for 2 to 3 minutes, stirring often.
  3. Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, set the heat to low and cook for 2 to 3 minutes, mashing the anchovies into a paste using a wooden spoon or fork.
  4. Stir in the olives and capers, cook for another minute. Meanwhile, quickly drain the linguine, then add it to the sauce and heat through.
  5. Serve the pasta puttanesca on plates and tear over the basil leaves before serving.