“Linguine alla puttanesca my way”: this is how Peppe Guida describes this delicious recipe, presented with a modern twist.
Ingredients
- 350 g linguine
- 800 g canned cherry tomatoes
- 100 g pitted black olives
- 70 g desalted capers
- Parsley
- Basil
- Garlic
- Salt
- Extra virgin olive oil
Preparation
Cook the linguine in lightly salted boiling water for half the time indicated on the package.
In a frying pan, sauté a clove of garlic in a generous amount of oil. Add the olives and capers and sauté over moderate heat.
Remove the garlic and add the cherry tomatoes, which should only be heated through, along with the chopped parsley and basil. Season with salt.
Drain the linguine and add to the pan with the sauce. Cook until done, adding a little of the cooking water when necessary.
Serve with more chopped basil, a few parsley leaves, and a drizzle of olive oil.
Photo credits: Rosaria Orrù
