Linguine Puttanesca
2-3 tbsp Olive oil
2 cloves Garlic
1 tbsp Dried chillies, crushed
2 tsp Anchovy paste
1 can Tomatoes, diced
2 tbsp Red or White wine
1/2 cup Kalamata olives
1-2 tbsp Capers
3/4 cup Parsley, fresh
300 g Dry Linguine
cracked pepper to taste
Add oil, chillies, garlic and anchovy paste to large pan. Cook 3 to 5 minutes. Add drained tomatoes and wine, increase heat to medium-high, boil to reduced. Remove from heat, add olives, capers, parsley and hot cooked pasta. Season to taste, serve immediately.