Linguine alla Puttanesca e frutti di mare

Linguine alla Puttanesa e frutti di mare

After last night's post I asked some of my Facebook friends to suggest an idea for today's post, Italian was suggested and I went back asking if seafood would be OK, it was. If you want a say in the future please feel free to subscribe to me on FB or leave a comment on the blog.

Puttanesca Sauce is simply a hot tomato based sauce with Garlic, Capers and Olives for extra flavour. I added King Prawns to my sauce to create a simple tasty dish, the prawns combined with the anchovies in the Puttanesca sauce makes for a great seafood flavour.

Ingredients

Cooking time: 40 minutes Serves: 2

- 8 ounces pasta

- 1/2 cup olive oil

- 3 cloves garlic, minced

- 2 cups chopped tomatoes, pushed through a sieve

- 4 anchovy filets, rinsed and chopped

- 2 tablespoons tomato paste

- 3 tablespoons capers/p>

- 20 Greek olives, pitted and coarsely chopped

- 1/2 teaspoon crushed red pepper flakes

- 25 King prawns

Method

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.

Heat oil in a skillet over low heat; cook garlic in oil until golden. Add sieved tomatoes, and cook 5 minutes. Stir in anchovies, tomato paste, capers, olives, and red pepper flakes. Cook 10 minutes, stirring occasionally.

Toss pasta with sauce, and serve

Download your recipe card here

Enjoy