Linguine with anchovies, cherry tomatoes, black olives and capers
Ingredients for 4:
- 300 g linguine
- 20 anchovy fillets
- cherry tomatoes
- black olives
- extra virgin olive oil
Preparation time: 30 minutes
Crush the garlic cloves and peel them, then sauté them in a couple of tablespoons of extra virgin olive oil until they turn golden and remove them from the pan. Add the anchovy fillets cut into pieces and cook them over low heat until they dissolve, pressing down on them with a fork to break them up.
Add the cherry tomatoes, rinsed and cut into quarters, and sauté over medium-high heat for 20 minutes. Add the capers and black olives and sprinkle with oregano, stirring to blend the flavors.
Boil the linguine in abundant salted water, drain al dente and tip into the saucepan. Stir in the pan with the tomato sauce, anchovies and capers and serve piping hot.