Linguine alla puttanesca

People
For 4
Preparation Time
30 minutes
Winery Pairing
Mumm Cordon Rouge
Level
Easy

Ingredients

400 g linguine
4 anchovy fillets in oil
2 cloves of garlic
1 small red chili pepper, mild or hot depending on taste
400 g peeled, chopped tomatoes
80 g pitted black olives
2 tablespoons capers
3 tablespoons olive oil
A few flat-leaf parsley leaves
Salt, pepper

Recipe

Directions

1. Cook the linguine al dente in a large pot of boiling salted water. Drain, reserving a little of the cooking water.
2. In a large skillet, sauté the minced garlic, anchovy fillets, and chili pepper in olive oil until the anchovies melt. Add the crushed tomatoes, capers, and olives, then simmer for 10 minutes over medium heat.
3. Add the pasta to the sauce with a little cooking water to bind. Mix well to coat.
4. Serve hot, sprinkled with chopped fresh parsley.

Linguine alla puttanesca - Mumm Cordon ouge champ

Mumm Cordon Rouge

The salty power of anchovies, the liveliness of capers, and the intensity of olives find a balancing counterpoint in the fruity freshness and roundness of Mumm Cordon Rouge.

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