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Lemon Basil Fettuccine Puttanesca
Lemon Basil Fettuccine Puttanesca - a fresh and flavourful side dish or vegetation lunch option. Delicious with sautéed or grilled shrimp or sliced grilled chicken too.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Ingredients
- 4 tbsp olive oil
- 4 cloves chopped garlic
- 6 fresh tomatoes chopped
- juice of half a lemon
- zest of half a lemon finely grated and minced
- 1 tsp anchovy paste or two chopped anchovy fillets (optional_
- 3 tbsp chopped chives
- 2 tsp brown sugar
- 2 tbsp capers optional
- Salt and pepper to season
- pinch dried chili flakes or crushed chili paste to taste
- 1/2 cup pitted kalamata olives sun dried kalamata olives are also delicious
- 4-6 tbsp chopped fresh basil
- One 350 gram pkg fresh fettuccine pasta or linguine or spaghetti
- grated Parmesan cheese for serving
Instructions
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In a large sauté pan over medium heat sauté together the olive oil and garlic for just a minute. Be careful not to brown the garlic.
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When the garlic has softened but not browned add the remaining ingredients except the olives and basil.
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Simmer together for only 5- 10 minutes or until the tomatoes break down a little and a sauce forms. The tomatoes will still be quite chunky but most of the liquid should simmer off.
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In the last minute add the olives if you are using them and cook only for a minute or so longer to warm the olives through.
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You can toss in the basil at this point as well or, like I do, sprinkle the chopped basil liberally over the top of the pasta when serving.
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Cook the pasta as directed in salted water. Drain well but do not rinse. Reserve a little of the pasta water.
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Toss the pasta with the puttanesca sauce. Add just a little of the reserved pasta water if the sauce seems too thick or is not coating the pasta well.
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Serve with a sprinkle of grated Parmesan cheese if you like.