Puttanesca pasta with crispy olives
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
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Feeds
4
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Ready in
50 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 104g
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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
