Linguini Puttanesca

Celebrity cook, Courtney Roulston is keeping costs down by cooking up some delicious linguini, all for under ten dollars!

Recipe by: Courtney Roulston

Ingredients

• 1 x 500gm pack linguine $1.00

• 1 Tb olive oil -Pantry

• 2 cloves garlic, sliced lengthways 0.20c

• 1 onion, diced 0.80c

• 4 anchovy fillets, chopped 0.60c

• 2tsp capers 0.40c

• 2 x 400gm tin crushed tomatoes $1.60

• 2 Tb tomato paste 0.40c

• 1 Tb sugar- Pantry

• 1 tsp dried chilli flakes 0.20c

• 1 tsp dried oregano 0.10c

• ¾ cup black olives $1.80

• 1 cup fresh basil leaves, chopped $1.00

• ½ cup parmesan cheese to serve 0.80c

  Total $8.90

Method

Cook the linguine in a pot of salted boiling water for 10-12 minutes or until al-dente. Drain and set aside.In a large non-stick frying pan, heat the oil over a medium heat. Add the garlic, onion and anchovy fillets and capers, cook for 2-3 minutes or until the onions become transparent and the anchovy fillets start to break down. Add the crushed tomatoes, tomato paste, sugar, chilli flakes and oregano, combine well. Simmer for 6-8 minutes or until the sauce has thickened. Add the olives, basil and cooked linguine and gently stir to coat the pasta and heat through.

Serve amongst 4 bowls and top with a few extra basil leaves and parmasan cheese. Enjoy

Tags Courtney Roulston Tucker for a Tenner