Yet another pasta puttanesca type recipe, adapted from a Gordon Ramsay recipe.
My Private Note
Units: US | Metric
- 1 lb dried linguine
- 2 -3 tablespoons olive oil, for frying and drizzling
- 2 -3 garlic cloves, finely chopped
- 1 dried red chili, seeded and crumbled (I use an arbol, but use a hotter type if you like)
- 1 (2 ounce) can anchovies packed in oil, drained and finely chopped
- 8 ounces pitted black olives, roughly chopped
- 3 tablespoons capers, drained and rinsed
- 1 (15 ounce) can muir glen fire-roasted tomatoes
- basil leaves
- 1Cook the pasta in boiling, salted water until al dente, according to packet instructions.
- 2Meanwhile, heat a wide high-sided frying pan or sauté pan over a medium heat and add some olive oil. Fry the garlic, chile and anchovies for 1-2 minutes until the garlic is aromatic and the anchovies are beginning to melt into the oil.
- 3Add the olives, capers and tomatoes to the pan and stir over a medium heat for 2 or 3 minutes.
- 4Drain the pasta and toss in to the pan with the sauce. Taste and adjust the seasoning as necessary (you probably won't need any salt because of the saltiness of the anchovies, olives and capers).
- 5Serve drizzled with a little olive oil and garnished with basil leaves.
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Nutritional Facts for Linguine With Tomato, Anchovy, and Chile
Serving Size: 1 (314 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 597.7
- Calories from Fat 142
- Total Fat 15.8 g
- Saturated Fat 2.3 g
- Cholesterol 9.5 mg
- Sodium 1180.8 mg
- Total Carbohydrate 94.7 g
- Dietary Fiber 6.9 g
- Sugars 6.2 g
- Protein 19.8 g