Linguine with tuttosole tomatoes, anchovies and olives

chef

Monica Copetti

Serve 6

Cook the linguine in boiling salted water until al dente. Meanwhile, in a saucepan, gently brown a clove of garlic in a little extra virgin olive oil. Remove the garlic, add the tomato pulp and leave it to simmer for few minutes;  season with black pepper and herb salt. Then add the olives and some basil leaves. Drain the linguine, toss them in the prepared sauce and arrange them on individual plates. Put some of the anchovy sauce over the pasta. Complete with a julienne of tuttosole tomatoes and fresh basil