Linguine ‘Puttanesca style’ with Salami and Bocconcini
 | Ingredients * 1/3 cup extra virgin olive oil * 3 cloves crushed garlic * 1 birds eye chilli, seeded and chopped * 2 x 400g cans peeled, chopped tomatoes * 3 tablespoons small capers, well drained * 2/3 cup pitted Kalamata olives * 500g good quality linguine * 250g hot salami slices cut in half * 100g anchovy fillets, drained and finely chopped * 1 cup chopped continental parsley leaves * 220g cherry bocconcini * continental parsley, chopped, extra |
Method  Heat 2 tablespoons olive oil in a deep frypan or saucepan. Add garlic and chilli and cook until golden. Add tomatoes, capers and olives. Simmer for 15-20 minutes stirring occasionally until sauce is thickened and has turned a richer red colour. Meanwhile cook linguine in boiling salted water until al dente. Drain and keep hot. Add remaining oil to sauce and cook for a further 2-3 minutes. A minute before serving, add salami, anchovy fillets and parsley to sauce before tossing through the hot, cooked and drained linguine. Serve immediately with cherry bocconini and finish with a little extra parsley. Serve immediately with a crisp green salad. Food 4 Life: Friday, 27th April 2007 | |
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Thanks,
Lisa