Combine anchovies, olives, and capers to make the briny Italian favorite: Puttanesca sauce. It’s great served over fresh linguine pasta and comes together in just about 20 minutes.For more ideas of ...

Puttanesca is a fiery, easy sauce for pasta that can be made in less time than it takes to cook a pan of linguine. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan.

This budget vegetarian take on classic Italian puttanesca sauce is a store-cupboard saviour. If you're making this recipe to serve two, cook half the pasta and freeze half the cooked sauce.

Put the pasta in a large pot of boiling salted water over medium heat. While the pasta cooks, heat some oil in a large frying pan over medium low heat. Add the anchovies, garlic and chilli flakes ...

add the capers and olives to the sauce. Taste to check the seasoning. It might need a little extra salt. Mix well and, as soon as the pasta is done, drain it and throw it in the puttanesca pan.

Drain, reserving 3 cups of water. Add the spaghetti and the reserved cooking water to the sauce and cook until the pasta is al dente. Stir in the parsley, basil, lemon zest and lemon juice and ...

Let the pasta cooking through for about 5 to 6 minutes, stirring all along. When the pasta is well amalgamated turn it off and plate. Sprinkle a bit of parsley on top and serve.