300g rice linguine
4 garlic cloves
3 anchovy fillets, drained
50-60g pitted kalamata olives
30g chopped capers, drained
1 tin Italian tomatoes in brine (400ml)
5-6 tablespoon EVOO
Bunch of fresh basil
Heat a heavy bottom skillet on medium heat and add the olive oil and finely sliced garlic (don’t use grated or pressed garlic in this recipe). Fry on very low heat for 3-4 mins until the garlic gets a nice light golden colour.
Add finely chopped anchovy fillets and chilli flakes and fry another 1-2 min until the anchovies dissolve.
Add chopped kalamata olives, capers, tomatoes, and simmer for a few mins on medium heat.
Tear the basil into pieces and add them in, then cook for another 2-3 mins.
Meanwhile soak rice linguine in boiling water for 8-10 min, then drain and drizzle olive oil to prevent sticking.
Add the cooked linguine into the pan, give it a gentle stir, and season heavily with fresh black pepper (we shouldn’t need any salt here).
Serve warm with extra fresh basil.