| | Linguine with no-cook puttanesca sauce
Linguine with no-cook puttanesca sauce
Linguine with no-cook puttanesca sauce 4.3-5 9
  • Calories: 1398 kj
  • Fat: 14g
  • Carbohydrates: 10g

How to Make:

  1. Cook the pasta in a large saucepan of salted boiling water, following the packet directions, until al dente. Add zucchini for the last 30 seconds of cooking time. Drain and return to pan.
  2. Meanwhile, combine the fresh tomato, semi-dried tomato, garlic, olives, anchovies, chilli, basil and oil in a large bowl. Season. Add to pasta mixture and toss to combine. Top with parmesan and extra basil leaves.
Time for preparing:
10 min.
Servings:
4

Ingredients:

  • 150g dried linguine
  • 250g pkt zucchini spaghetti
  • 4 (about 500g) fresh tomatoes, finely chopped
  • 60g (1/4 cup) semi-dried tomatoes, finely chopped
  • 2 garlic cloves, crushed
  • 60g (1?3 cup) chopped Sicilian olives
  • 3 anchovies, chopped
  • 1 long fresh red chilli, deseeded, chopped
  • 1/4 cup chopped fresh basil leaves, plus extra leaves, to serve
  • 2 tablespoons extra virgin olive oil
  • Finely grated parmesan, to serve
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