Linguine Puttanesca
Updated Oct. 12, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
- Rating
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Ingredients
- Salt
- 3tablespoons extra-virgin olive oil
- 4cloves garlic, sliced thin
- 2pounds ripe plum tomatoes, chopped fine, or a 35-ounce can plum tomatoes drained and chopped fine
- 8anchovy fillets, chopped
- 1½tablespoons capers
- 12black Italian or Greek olives, pitted and chopped
- Hot red pepper flakes to taste
- 1pound linguine
- 2tablespoons minced fresh basil
- 1tablespoon minced flat parsley
Nutritional analysis per serving (4 servings)
582 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 95 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 19 grams protein; 872 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil for the linguine.
- Step 2
While the water is heating, place 2 tablespoons of the olive oil in a large skillet, add the garlic and cook over low heat for five minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.
- Step 3
Increase heat to medium high and cook for 10 minutes, until the tomatoes give off their juices and the sauce begins to thicken. Add the anchovies, capers, olives and red pepper flakes, lower heat to medium and cook about 5 minutes longer.
- Step 4
As soon as the water comes to a boil, add the linguine and cook it until it is al dente, about 7 minutes. Drain and place in a warm serving bowl.
- Step 5
Add the basil, parsley and remaining tablespoon of olive oil to the sauce. Taste it and add a pinch of salt if necessary. Spoon the sauce over the pasta, toss it well and serve at once.
Private Notes