This typical Neapolitan dish is sometimes referred to as Pasta alla Marinara or simply as Con Olive e Capperi, which are common ingredients in this part of Italy. This spicy pasta dish is quick and simple to prepare with store cupboard ingredients.
Ingredients
4 tbsp extra virgin olive oil
4 garlic cloves, lightly crushed and left whole
4 anchovy fillets
½ red chilli, finely chopped
40g (1½ oz) capers
2 x 400g (14oz) cans chopped tomatoes
couple of pinches of dried oregano
80g (3oz) pitted black olives
320g (11½ oz) dried linguine
handful of flat-leaf parsley, finely chopped
sea salt
Method
- Heat the olive oil in a large frying pan, add the garlic, anchovy fillets, chilli and capers and sweat over a medium heat until the anchovies have dissolved, about 2 minutes. Stir in the tomatoes, oregano and a little salt to taste. Cover with a lid and cook over a medium-low heat for 15 minutes. Stir in the olives and continue to cook for a further 10 minutes.
- In the meantime, bring a large pot of salted water to the boil, add the linguine and cook according to the packet instructions until al dente.
- Drain the linguine, reserving a little of the pasta cooking water, then add both to the tomato sauce. Cook over a high heat for a minute, mixing well. Remove from the heat, discard the garlic, then stir in the parsley and serve immediately.
