Linguine with fresh puttanesca sauce
Serves 2
Easy
Total time:
Our best puttanesca recipe. Make this tangy, salty, Italian favourite from scratch; perfect when you're in a rush mid-week: on the table in 15 minutes.
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- 150g linguine
- 250g cherry tomatoeschopped
- 2 tbsp capersrinsed
- ½ clove garliccrushed
- a small bunch flat-leaf parsleychopped
- 1 red chillifinely chopped
- 12 green olivespitted and chopped
- 1 lemonjuiced
- olive oil
Nutrition: per serving
- kcal309
- fat4.6g
- saturates0.6g
- carbs59.7g
- fibre4.4g
- protein11.1g
- salt2.55g
Method
step 1
Cook the linguine following the pack instructions.
Put the rest of the ingredients in a large bowl, add 3 tbsp olive oil, season and toss together.
Drain the pasta and toss with the sauce.
