Ingredients
- 400 g peeled tomatoes
- 350 g linguine
- 80 g olives from Gaeta
- 400 g desalted capers
- 2 pcs anchovy fillets in oil
- garlic
- chili pepper
- parsley
- extra virgin olive oil
- salt
For the recipe of linguine alla puttanesca, fry 1 clove of garlic, a piece of chilli pepper and anchovies in plenty of oil until they are dissolved.
Remove the garlic and add the tomatoes, crushing them with a spoon; add the olives, without the stone and cut into small pieces, and the capers. Cook for 10-15 minutes.
Boil the linguine in boiling salted water. Drain al dente and pour into the pan with the sauce. Complete the pasta with a handful of chopped parsley and serve.
