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Recipes & Entertaining / Linguine Alla Puttanesca  

Linguine Alla Puttanesca

16 February 2011
Author: Jené Steyn



400 gr linguine

800 gr tinned chopped tomatoes 

100 gr stoned black olives

30 gr capers

100ml olive oil

2 cloves of garlic, sliced

plenty of chopped parsley

salt, pepper


-Fry the garlic gently in the oil.

-Add the diced tomatoes and a little salt.

- After about 10 minutes add the stoned olives and the capers.

-Another minute or so and the sauce will be ready.

- Cook the linguine pasta al dente.

- Remove them from the saucepan with a fork and add them to the frying-pan containing the sauce.

-Stir the linguine for a few minutes on a low heat until all the flavours have been combined.

-Add a generous sprinkling of chopped parsley and serve.


 Recommended pasta: Linguine/Vermicelli

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