Gennaro's Puttanesca | Gennaro Contaldo

Heat the olive oil in a large frying pan, add the garlic, anchovy fillets, chilli and capers and sweat over a medium heat until the anchovies have dissolved, about 2 minutes.

Stir in the tomatoes, oregano and a little salt to taste. Cover with a lid and cook over a medium-low heat for 15 minutes.

Stir in the olives and continue to cook for a further 10 minutes.

In the meantime, bring a large pot of salted water to the boil, add the linguine and cook according to the packet instructions until al dente.

Drain the linguine, reserving a little of the pasta cooking water, then add both to the tomato sauce. Cook over a high heat for a minute, mixing well.

Remove from the heat, discard the garlic, then stir in the parsley and serve immediately.

Equipment Needed

Spice Level: