Linguine Puttanesca
Updated October 11, 2023
- Total Time
- 35 minutes
- Prep Time
- 15 minutes
- Cook Time
- 20 minutes
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Ingredients
Salt
3 tablespoons extra-virgin olive oil
4 cloves garlic, sliced thin
2 pounds ripe plum tomatoes, chopped fine, or a 35-ounce can plum tomatoes drained and chopped fine
8 anchovy fillets, chopped
1 ½ tablespoons capers
12 black Italian or Greek olives, pitted and chopped
Hot red pepper flakes to taste
1 pound linguine
2 tablespoons minced fresh basil
1 tablespoon minced flat parsley
Nutritional analysis per serving (4 servings)
95 grams carbs; 7 milligrams cholesterol; 582 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 7 grams fiber; 872 milligrams sodium; 19 grams protein; 9 grams sugar
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