Puttanesca pasta with crispy olives

Name: Puttanesca pasta with crispy olives
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: ['Italian']
Ingredients: 1 tbsp Co-op extra virgin olive oil; 1 small onion, finely chopped; 2 garlic cloves, finely chopped; ¼ tsp chilli flakes; 2 x 400g cans Co-op chopped tomatoes; 75g sundried tomatoes in oil (drained weight), finely chopped; 2 tsp caster sugar; 2 heaped tbsp drained capers; 400g dried linguine; 1 small bunch basil, leaves picked; __For the crispy olives__; 115g pitted green olives; Co-op vegetable oil, for deep frying; 50g Co-op plain flour; 70ml unsweetened soya milk; 75g fresh breadcrumbs

https://www.coop.co.uk/recipes/puttanesca-pasta-with-crispy-olives

The Italian classic contains anchovies, but ours uses sundried tomatoes for a flavour punch

Feeds 4
Ready in 50 minutes

Each serving contains

Energy
35%
2929kj 697kcal
Fat
High 30%
21.1g
Saturates
Low 15%
3g
Sugar
Low 16%
14.2g
Salt
High 43%
2.56g

% of adult’s reference intake | Carbohydrates per serving : 104g

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Ingredients
Method

Ingredients

1 tbsp Co-op extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
¼ tsp chilli flakes
2 x 400g cans Co-op chopped tomatoes
75g sundried tomatoes in oil (drained weight), finely chopped
2 tsp caster sugar
2 heaped tbsp drained capers
400g dried linguine
1 small bunch basil, leaves picked

For the crispy olives

115g pitted green olives
Co-op vegetable oil, for deep frying
50g Co-op plain flour
70ml unsweetened soya milk
75g fresh breadcrumbs

Method

Warm the oil in a large pan over a low heat and gently fry the onion for 10 mins, or until softened
Add the garlic and chilli, then fry for another minute
Stir in the canned and sundried tomatoes, caster sugar and capers
Season to taste, then simmer for 15 mins
While the sauce is simmering, cook the linguine according to the pack instructions

For the olives

Pat dry with kitchen paper
Fill a medium saucepan two-thirds full with the vegetable oil and place over a medium heat
Whisk the flour and milk together to make a loose batter
Dip the olives in the batter, shake off any excess, then roll in the breadcrumbs to coat
Cook, a few at a time, in the oil for 1 minute, or until golden brown. Remove with a slotted spoon and set aside on kitchen paper while you fry the rest
When the pasta is cooked, remove from the water with tongs and add straight to the sauce
Toss everything together until the pasta is well coated in the sauce, then finish by scattering over the crispy olives and the basil leaves