Pasta puttanesca with garlic and red onion focaccia

Preparation time
1-2 hours

Cooking time
10 to 30 mins

Serves
Serves 6

By Donal Skehan
From Saturday Kitchen

Ingredients

For the focaccia

  • 750g/1lb 10oz strong white flour, plus extra for dusting
  • 2 tsp salt
  • 425ml/15fl oz lukewarm water
  • 7g sachet dried yeast
  • 4 tbsp olive oil, plus extra for greasing
  • 4 garlic cloves, very finely chopped
  • 1 red onion, thinly sliced
  • handful pitted black olives

For the pasta puttanesca

  • 3 tbsp olive oil
  • 3 garlic cloves, crushed
  • 3 anchovy fillets
  • 2 x 400g tins plum tomatoes, drained
  • 60g/2¼oz black olives, preferably oil-cured, pitted
  • 2 tbsp capers
  • pinch dried red chilli flakes
  • 450g/1lb linguine
  • small handful fresh parsley or basil, roughly chopped, to garnish
  • salt and freshly ground black pepper