Linguine Puttanesca - cooking recipe

Ingredients

10 oz linguine
2 tbsp olive oil
4 None anchovy fillets
4 clovess garlic, crushed
1/4 tsp red pepper flakes
1 lb cherry tomatoes, halved
3 tsp capers, rinsed
1 None pinch of sugar
2 oz pitted Kalamata olives, roughly chopped
2 tsp extra-virgin olive oil
1 None handful fresh basil leaves, torn if large
None None grated Parmesan cheese, to serve

Preparation

Cook pasta according to package instructions. Drain.
Meanwhile, for the sauce, heat oil in a frying pan over medium heat. Add anchovies, garlic and red pepper flakes and cook 2 mins, or until anchovies have melted into oil. Increase heat to medium-high and add the tomatoes, capers and sugar. Cook 5 mins, stirring regularly, until softened, crushing tomatoes with the back of a spoon. Remove from heat. Toss in olives, extra-virgin olive oil and linguine. Sprinkle with basil leaves and Parmesan to serve.