Spicy Italian linguine
Author: 
Recipe type: Pasta and noodles
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 to three portions
 
In the originals sauce for this dish - puttanesca.- olives are used as an accompaniment to the anchovies and capers. In this particular recipe they are left out so that the distinct character that Chillies provide comes through more clearly . Cooking, however, is an art. If you like olives, feel free to add about 50 grams of pitted olives when you add the tomatoes
Ingredients
  • Linguine – 200 grams ( dried)
  • Anchovies in oil – three to four
  • Onion – ½ medium ( diced to 6mm)
  • Capers – one tablespoon
  • Red chillies – two to three ( chopped)
  • Olive oil – two tablespoons
  • Garlic – two cloves ( finely chopped)
  • Chilli flakes – ½ teaspoon
  • Sugar - one teaspoon
  • Tomatoes – 2 medium ( blanched and skin removed)
  • Fresh flat leaved parsley– two tablespoons ( chopped)
  • Dry white wine – three tablespoons
  • Lemon juice – 25 ml
Instructions
  1. Cook the linguine in salted water according to package instructions. Drain
  2. Heat the olive oil in a skillet. Add the onions and cook until starting to turn translucent.
  3. Add the garlic and chillies and fry for a further minute.
  4. Add the tomatoes and wine. Fry for two to three minutes
  5. Now add the lemon juice and basil.
  6. Bring the heat to a steady simmer then add the linguine, sugar, capers and anchovies.
  7. Heat through and sure the pasta is covered in the sauce.
  8. Serve sprinkled with chilli flakes and garnished with parsley
Notes
Keywords: Spicy Italian liguine with chillies

Serves : 2 to 3 big portions
Nutrition Information
Serving size: 300 g Calories: 332 Fat: 18 g Saturated fat: 5 g Unsaturated fat: 12 g Trans fat: 0 g Carbohydrates: 34 g Sugar: 10 g Sodium: 1111 mg Fiber: 4 g Protein: 9 g Cholesterol: 1 mg
Recipe by The Chilli Workshop at https://chilliworkshop.co.uk/recipes-with-chilllies/spicy-pasta-with-chillies/spicy-linquine-italy/