Linguine with no-cook puttanesca sauce
April 25, 2019
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Twirl your fork around this fresh spring pasta that's ready in 17 minutes or less.
INGREDIENTS
150g dried linguine
250g pkt zucchini spaghetti
4 (about 500g) fresh tomatoes, finely chopped
60g (1/4 cup) semi-dried tomatoes, finely chopped
2 garlic cloves, crushed
60g (1⁄3 cup) chopped Sicilian olives
3 anchovies, chopped
1 long fresh red chilli, deseeded, chopped
1/4 cup chopped fresh basil leaves, plus extra leaves, to serve
2 tablespoons extra virgin olive oil
Finely grated parmesan, to serve
METHOD
INGREDIENTS
150g dried linguine
250g pkt zucchini spaghetti
4 (about 500g) fresh tomatoes, finely chopped
60g (1/4 cup) semi-dried tomatoes, finely chopped
2 garlic cloves, crushed
60g (1⁄3 cup) chopped Sicilian olives
3 anchovies, chopped
1 long fresh red chilli, deseeded, chopped
1/4 cup chopped fresh basil leaves, plus extra leaves, to serve
2 tablespoons extra virgin olive oil
Finely grated parmesan, to serve
METHOD
- Cook the pasta in a large saucepan of salted boiling water, following the packet directions, until al dente. Add zucchini for the last 30 seconds of cooking time. Drain and return to pan.
- Meanwhile, combine the fresh tomato, semi-dried tomato, garlic, olives, anchovies, chilli, basil and oil in a large bowl. Season. Add to pasta mixture and toss to combine. Top with parmesan and extra basil leaves.