Linguine Putanesca

Serves 2

Ingredients

• 6 tbsp olive oil

• ½ red onion, finely diced

• ½ brown onion, finely diced

• 1 clove garlic, crushed

• 1 chilli, finely diced

• 5 anchovy fillets, finely chopped

• 350g cherry tomatoes, quartered

• 1 tbsp capers

• A handful of black olives, deseeded and chopped

• 3 tbsp fresh basil, chopped

• 250g dried linguine pasta

• Parmesan cheese, to serve

Method
1. Heat the olive oil in a large frying pan over medium heat. Add the onions, garlic, chilli, and anchovies, and cook for about 15–20 minutes, or until the onions are soft and fragrant.
2. Meanwhile, bring a large pot of salted water to the boil. Once the onion mixture is nearly ready, add the linguine and cook according to the packet instructions.
3. Add the cherry tomatoes, capers, olives, and basil to the onion mixture. Stir to combine and cook for about 10 minutes, until the tomatoes have softened and released their juices.
4. Season with cracked black pepper and set aside until the pasta is cooked.
5. Drain the pasta, reserving a little of the cooking water, and add it to the pan with the sauce. Toss everything together, adding a splash of the reserved water if needed to help coat the pasta.
6. Serve immediately, topped with freshly grated Parmesan cheese.