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5 from 2 votes

Linguine Recipe with Tomatoes, Chilis, & Anchovies

One of Gordon Ramsay's best. Al dente linguine with melted tomatoes, anchovies, and chilis.
Course Main Course
Cuisine Italian
Keyword anchovies, basil, black olives, capers, chilis, garlic, linguine, pasta, tomatoes
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people
Calories 300kcal

Equipment

  • 1 Large Pot
  • 1 Large Skillet
  • 1 Chef's Knife
  • 1 Colander
  • 1 Wooden Spoon
  • 1 Spaghetti Serving Spoon

Ingredients

  • 1 Pound Linguine Dry
  • 3+ Tablespoons Olive Oil Extra Virgin
  • 5 Garlic Cloves Peeled & Chopped
  • 1 Red Chili (Substitute with Red Bell Pepper) Chopped
  • 2 Ounce Can of Anchovies Drained & Chopped
  • 8 Ounce Can of Black Olives Pitted & Chopped
  • 3 Tablespoons Capers
  • 8 Ounces Cherry or Grape Tomatoes Halved
  • 1+ Tablespoon Salt
  • 1/2 Teaspoon Black Pepper Ground
  • 10 Fresh Basil Leaves for Garnish

Instructions

  • Add 1 tablespoon salt to pot of boiling water.
  • Add pasta to water and cook until al dente (about 9-10 minutes).
  • When pasta is finished, strain through colander and add back to pot. Drizzle some olive oil over pasta and stir so the pasta doesn't stick to itself.
  • While pasta is cooking, warm skillet over medium heat and add 3 tablespoons olive oil, garlic, chili/pepper, and anchovies.
  • Sauté above for a few minutes until ingredients begin to soften (about 3-4 minutes).
  • Add olives, capers, and tomatoes to the skillet and sauté ingredients in skillet for about 5 more minutes. Stir occasionally.
  • When finished, add contents of skillet to the pot that contains the pasta. Add the ground pepper and mix everything together. Season to taste.
  • Plate and serve. Garnish with fresh basil leaves.

Notes

  1. This is a very versatile pasta dish. If you don't have any linguine on hand, use spaghetti, penne, ziti, or whatever you do have. 
  2. The idea behind this dish is that you enjoy an olive oil based sauce that's chock full of salty condiments as well as fresh vegetables. Feel free to improvise and swap ingredients around. Salty and fresh - that's the key.