top of page
Linguine Puttanesca with Aubergines (cut like skinny chips)
1 tin tomato
15 Capers
10 black olives (halved & pitted)
sprig rosemary
1 garlic
1 anchovy
dash balsamic
1 chilli
Fry Aubergines in olive oil (I leave skin on, full of nutrients) Set Aside
Sauce, olive oil, add all ingredients (except tomato) & lightly fry, then add tomato and cook for around 40 minutes.
Just before linguine /spaghetti is ready add aubergines to sauce, cook for further 5 minutes until hot and ready to serve, (take rosemary sprig out).
​

bottom of page