Puttanesca is a fiery, easy sauce for pasta that can be made in less time than it takes to cook a pan of linguine. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan.

Put the pasta in a large pot of boiling salted water over medium heat. While the pasta cooks, heat some oil in a large frying pan over medium low heat. Add the anchovies, garlic and chilli flakes ...

Punchy, pungent flavours of anchovies, chilli flakes, capers and olives make this Tom's spaghetti puttanesca a heady ... While the pasta is cooking, add a small ladleful of pasta water to the ...

Linguine is available both dried and fresh and is typically made with durum wheat flour and eggs. It is usually between 3 and ...

It’ll be best within the next three days. If you aren’t going to use it that quickly, you can freeze Puttanesca Sauce for up ...