Linguine Sardine Puttanesca

Cook Time 20 minutes

Servings 2

Ingredients

350g fresh linguine 

100ml olive oil 

2 x 110g sardines, drained

2 garlic cloves, finely chopped

400g can of crushed tomatoes

¼ tsp of dried chilli flakes (or to your taste)

60g black olives, pitted

1 tbsp of baby capers, drained from brine

Salt and pepper

Small handful of finely chopped parsley, stalks and leaves seperated

1 small handful finely grated Parmesan or pecorino, plus extra to garnish  

Method

Bring a large pot of salted water the boil.

Heat oil in large pan over a medium to high heat and add the garlic and chilli and cook for 30 seconds then add the tomatoes. Add the olives, capers, and parsley stalks. Next, add the sardines and simmer for 3-4 minutes until the sauce is thick and rich.

Cook the linguine as per packets instructions or until al dente. Using tongs, to drop pasta directly into the sauce along with the cheese and parsley. Toss to completely coat pasta.

Serve with a sprinkling of extra cheese if desired.