Black Linguine alla Puttanesca

Ingredients

• 1 package black squid ink linguine (456 g)
• 4 tablespoons olive oil (60 ml)
• 4 garlic cloves thinly sliced (20 g)
• 1 28 oz can whole peeled tomatoes with their juices (800 g)
• 1/3 cup black olives pitted and roughly chopped (60 g)
• 4 tablespoons baby capers (60 g)
• 1 2 oz can can anchovy fillets roughly chopped (60 g)
• 1 teaspoon dried oregano (5 g)
• Peperoncino red pepper flakes, to taste
• Fresh parsley chopped, for serving

Instructions

1. 1

   In a deep skillet over medium heat, sauté the garlic in olive oil until it starts to turn golden. Add the anchovies and cook for about 5 minutes total.

2. 2

   Add the tomatoes with all their juices and crush them with a fork. Cook for 5 more minutes.

3. 3

   Add the olives, capers, oregano, and peperoncino. Cook over medium heat for 8 to 10 minutes, until the sauce thickens.

4. 4

   Meanwhile, cook the pasta al dente in a pot of salted boiling water.

5. 5

   Turn off the heat, add the pasta to the sauce, toss well, and serve immediately topped with fresh parsley.