Linguine Puttanesca
Linguine Puttanesca combines bold flavors of tomatoes, anchovies, capers, and olives, creating a savory and vibrant pasta dish perfect for weeknights or casual gatherings.
Ingredients
- 3 Tbsp. extra-virgin olive oil ⓘ
- 4 cloves garlic, sliced thin ⓘ
- 2 lb. ripe plum tomatoes, chopped fine ⓘ
- 1 (35 oz.) can plum tomatoes, drained and chopped fine
- 8 anchovy fillets, chopped ⓘ
- 1 1/2 Tbsp. capers ⓘ
- 12 black Italian or Greek olives, pitted and chopped ⓘ
- hot red pepper flakes to taste ⓘ
- 1 lb. linguine
- 2 Tbsp. minced fresh basil ⓘ
- 1 Tbsp. minced flat parsley ⓘ
Instructions
- Bring a large pot of water to a boil for the linguine.
- While the water is heating, place 2 tablespoons of olive oil in a large skillet, add the garlic and cook over low heat for 5 minutes until soft and fragrant.
- Add the chopped tomatoes to the skillet.
- Increase heat to medium-high and cook for 10 minutes until the sauce thickens and releases juices.
- Add the chopped anchovies, capers, olives, and red pepper flakes to the sauce.
- Lower heat to medium and cook for about 5 minutes more.
- As soon as the water boils, add the linguine and cook until al dente.
- Drain the pasta and place in a warm serving bowl.
- Add the minced basil, parsley, and remaining olive oil to the sauce.
- Taste and add salt if necessary.
- Spoon the sauce over the pasta, toss well, and serve immediately.
Nutrition & Diet Analysis (per serving)
505
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).