Linguine Puttanesca

Another successful recipe from Tana Ramsay's Homemade cookbook. This will definitely be a new staple in my repertoire - I really recommend you try it. It tastes so authentic, mediterranean and is perfect for summer.

"Puttanesca" or "whores' pasta" orginated in Naples, and was a favoured dish of...um...ladies of the night, shall we say! This was because it can be rustled up quickly and cheaply from ingredients that would be found in any italian storecupboard. Well, I say those ladies must have had good taste 'cos this sauce is delicious! Oh and if you've never had linguine, it's basically halfway between spaghetti and tagliatelle. Spaghetti will work just as well, or penne is also good with this.

Here's the recipe that serves 4, I halved it easily for 2 of us. You'll need:

4 tbsp olive oil

2 garlic cloves, peeled and finely chopped

1 large red onion,peeled and finely chopped

1 red chilli,deseeded and finely chopped

8 anchovies from a tin,finely chopped

100g pitted black olives,halved

3 tbsp capers,rinsed and drained

250g cherry tomatoes,halved

400g dried linguine

1 handful fresh basil leaves

salt and pepper

1. Heat the oil in large frying pan and fry the garlic, onion and chilli for about 5 minutes, until softened. Stir in the anchovies and cook gently for 1-2 minutes until the anchvies dissolve.

2. Add the olives, capers and tomatoes and cook, stirring occasionally, for 5 minutes until the tomatoes have softened.

3. Meanwhile, cook the pasta according to packet instructions. Drain well. Drizzle with olive oil and season with salt and pepper.

4. Add the pasta to the sauce and mix thoroughly. Sprinkle in the basil leaves and serve into warm pasta bowls.