Pasta alla puttanesca

Pasta alla puttanesca

Pasta alla puttanesca

4 portions

400g linguine*

salt for the pasta water

extra-virgin olive oil

4 garlic cloves

chili (crush with your left hand, if you are right-handed)

8 anchovy fillets

cherry tomatoes

capers in salt

black olives


  1. Bring a large pot of water to the boil and add salt.
  2. Cook the pasta until just before it is al dente; reserve a little cooking water before draining.
  3. In another pan, sauté the slightly crushed garlic cloves, chili and anchovies in olive oil until softened.
  4. Dice the cherry tomatoes and add to the pan together with capers and the pitted olives. Keep on sautéing until the tomatoes have softened.
  5. Chop the parsley. Pit the olives.
  6. Remove the garlic. Add the parsley and some pasta water to the pan.
  7. Drain the pasta and combine with the sauce in the pan, ensuring even coating.
  8. Serve immediately.