1. Heat the olive oil in a large frying pan over medium-low heat. Add the chopped shallot and cook for 2–3 minutes until softened but not browned. Add the garlic, chopped anchovies, and chilli flakes. Cook gently for about 1 minute, stirring, until the anchovies begin to melt into the oil.
2. Add the capers and sliced ​​olives and cook for another minute. Pour in the chopped tomatoes and add the dried oregano. Season with plenty of black pepper and a little salt, as the anchovies, olives, and capers are already quite salty.
3. Bring the sauce to a gentle simmer and cook uncovered for 15–20 minutes, stirring occasionally, until it has thickened and become rich and glossy.
4. While the sauce is cooking, bring a large saucepan of salted water to the boil. Cook the linguine according to the packet instructions until just al dente. Before draining, reserve about a mugful of the pasta cooking water for later. Drain the linguine.
5. Add the linguine directly to the pan with the sauce. Add a splash of the reserved pasta water and toss everything together over medium heat for 1–2 minutes. Add a little more pasta water if necessary, until the sauce is glossy and coats the pasta.
6. Remove from the heat and stir in most of the chopped parsley. Finish with a little extra virgin olive oil, some freshly grated Parmesan, and the remaining parsley.

Michelle Evans-Fecci Recipe

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