Perpekto Lady of the Night Linguine
Our take on “pasta alla puttanesca”. We start with the ingredients: Greek purple olives, anchovies, capers, garlic, tinned tomatoes, red bell pepper, oregano, basil, parsley and dried linguine.
Chop the olives, anchovies, capers, garlic and red bell pepper into rough small chunks. Then add small part of rapeseed oil in a pan and then fry all the chopped ingredients together for about 5 to 10 minutes on a high heat. Then turn to a medium heat and add the tomatoes and herbs (roughly chopped), then let this simmer for a further 10-20 minutes, in the mean time put linguine in pan of boiling water and cook for same time.