Linguine with Anchovies, Olives and Capers

Serves 4


Ingredients:

½ cup (60g) pitted black olives
3 tbsp pitted green olives
500g linguine
2 tbsp olive oil
2 cloves garlic, crushed
2 tomatoes, peeled and chopped
3 tbsp capers
¼ cup (60ml) dry white wine
3 tbsp chopped fresh parsley or basil
freshly ground black pepper
90g canned anchovies, drained and chopped


Method:

1. Finely chop the olives. Add the linguine to a large pan of rapidly boiling water and cook until just tender; drain well in a colander, return to the pan and keep warm.
2. While the pasta is cooking, heat the oil in a large frying pan. Add the garlic and stir over low heat for 1 minute. Add the tomatoes, capers and olives and cook for 2 minutes.
3. Add wine, parsley or basil, and pepper; stir. Bring to the boil, reduce heat and simmer, incovered, for about 5 minutes. Remove from the heat. Add the anchovies to the pan and stir gently to combine.
4. Add to the warm pasta in the pan and toss well to distribute the sauce evenly. Serve immediately.

Note: For variation or on special occasions, you may like to serve this dish with the following topping. Heat a little olive oil in a small pan and add some fresh breadcrumbs and a crushed clove of garlic. Toss until crisp and golden and sprinkle over pasta with freshly grated Parmesan cheese.