Alive and Cooking

Always Fresh Pasta

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8 Always Fresh capers
1 Always Fresh flat fillet anchovy
50g Always Fresh Piquillo wood roasted peppers
1 garlic clove
3 tbsp Always Fresh Antipasto salsa, caramelised onion & rosemary
Deli style mixed olives
Splash of red wine


1. Mash the anchovy, capers and garlic. Roughly chop the peppers and olives.

2. Toss In a hot pan for 2 minutes then add the red wine and caramelised onion salsa and boil.

3. Cook your linguine in lots of boiling water for about 8-10 minutes then stir through the sauce, making sure you get some pasta water, a quick grind of pepper and some torn continental parsley and serve.

Always Fresh Pasta