Name: Puttanesca Pasta
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 2 servings
Cuisine: italian
Ingredients: 200 g linguine ((or spaghetti, gluten-free if needed)); 3 tbsp olive oil; 2 null garlic cloves (sliced finely); 1 null red chilli ((or 0.5-1 tsp chilli flakes, deseeded for less spice)); 2 tbsp capers (in brine, roughly chopped if large); 12 null black kalamata olives (halved); 100 g cherry tomatoes ((optional)); 400 g canned chopped tomatoes (quality); null null salt (to taste); null null black pepper (to taste); null null sugar ((optional, to balance acidity)); 1 handful fresh parsley (chopped finely)

Instructions

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1

Heat olive oil (2 tbsp) on low-medium heat. Add sliced garlic cloves (2 finely) and chopped red chilli (1 finely) (deseed if preferred for less spice). Sizzle gently until garlic is golden, stirring frequently to prevent browning. Add capers (2 tbsp) (blotted dry) and fry gently for a couple of minutes.
2

Meanwhile, cook linguine (200 g) in lightly salted water until just shy of al dente. Reserve pasta water (0.5 cup) before draining.
3

Increase heat to medium. Add canned chopped tomatoes (400 g) and cherry tomatoes (100 g) (if using whole plum tomatoes, squash them first) to the pan. Season with [black pepper] and a generous pinch of [salt]. Allow the sauce to thicken for about 10-12 minutes. Taste and adjust seasoning, adding a touch of [sugar] if too acidic.
4

Transfer [drained linguine] into the sauce. Toss to coat, adding a splash of [pasta water] if needed to loosen the sauce. Serve immediately, divided into 2-3 plates, topped with finely chopped fresh parsley (1 handful).