Linguine Puttanesca

This is a customized version of Puttanesca pasta that we loved making at Pazzo Chow because it's so easy and tasty. Generally speaking, the core ingredients of Puttanesca are tomato, anchovy, olive, and caper. Our Sugo Sauce Puttanesca also has some spice, but just enough for a gentle tickle and to give the rich flavours more depth and dimension. Linguine is a classic pasta shape that is often paired with flavours of the sea, in this recipe we showcase the umami of anchovy and tuna fish in all its glory!

Feeds 2-4 people

INGREDIENTS

1 pouch/jar of Sugo Sauce Puttanesca
400g of Linguine pasta
1 tinned tuna in olive oil
20g-40g fresh watercress (sub arugula if you can't find watercress)
1 tsp flake sea salt

PROCESS

• Boil 2 liters of salted (like the sea) water

• When the water is actively boiling, add the pasta and the closed pouch of Sugo Sauce to it

• Prep watercress by soaking it in cold water and removing about 1/3 of the bottom large part of the stem

• Once al dente (around 10mins in boiling water), strain the pasta and divide portions directly into dishes (2-4)

• Open the tuna can and fork out the meat into a small bowl mix so it's easier to distribute, then pour the remaining olive evenly onto the pasta in the dishes

• Evenly distribute the warm Puttanesca Sugo Sauce by pouring from the pouch directly onto the pasta on top (do not mix in)

• Evenly distribute mixed tuna meat on the sauce

• Place strands of watercress on top

• Sprinkle on some flake salt similar to how you would sprinkle on hard cheese

Buon appetito!