Linguine Puttanesca

Wed, 14 November 2018

Chef Adrian was in the kitchen to whip up this delicious dish. 

6 tablespoons olive oil

1 garlic clove, peeled and finely sliced

8 anchovy fillets in oil, drained and chopped

½ teaspoon dried chilli flakes

50g salted capers, rinsed under cold water

100g pitted Kalamata olives, halved

2 x 400g tins cherry tomatoes

1 tsp dried oregano

500g linguine

Salt to taste