Linguine with fresh puttanesca sauce
Our best puttanesca recipe. Make this tangy, salty, Italian favourite from scratch; perfect when you're in a rush mid-week: on the table in 15 minutes.
15 min2 servings309 kcal
Ingredients
- 150 g linguine
- 250 g cherry tomatoes chopped
- 2 tbsp capers rinsed
- 1/2 clove garlic crushed
- a small bunch flat-leaf parsley chopped
- 1 red chilli finely chopped
- 12 green olives pitted and chopped
- 1 lemon juiced
- olive oil
Instructions
- 1
Cook the linguine following the pack instructions.
- 2
Put the rest of the ingredients in a large bowl, add 3 tbsp olive oil, season and toss together.
- 3
Drain the pasta and toss with the sauce.
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