Olive Magazine
Linguine with fresh puttanesca sauce

Linguine with fresh puttanesca sauce

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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.

Nutrition:
NutrientUnit
kcal309
fat4.6g
saturates0.6g
carbs59.7g
fibre4.4g
protein11.1g
salt2.55g
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Ingredients

  • 150g linguine
  • 250g cherry tomatoes, chopped
  • 2 tbsp capers, rinsed
  • ½ clove garlic, crushed
  • a small bunch flat-leaf parsley, chopped
  • 1 red chilli, finely chopped
  • 12 green olives, pitted and chopped
  • 1 lemon, juiced
  • olive oil

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.

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