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Linguini alla Puttanesca

Experience the bold flavors of Italy in the comfort of your home with our Linguini alla Puttanesca recipe. Cooked linguini is tossed in a rich, savory homemade tomato sauce with Kalamata olives, capers, and aromatic herbs. A touch of Parmesan adds a depth that brings the dish to a whole new level.
35 min
TOTAL TIME
388
CALORIES
$0.88
PER SERVING
Linguini alla Puttanesca
Ingredients
12 INGREDIENTS
6 SERVINGS
Olive Oil
1/4 cup olive oil
Kalamata Olives
1/2 cup kalamata olives
halved
Ground Black Pepper
1/2 tsp ground black pepper
Linguini Pasta
12 oz linguini pasta
Anchovy Paste
3 tsp anchovy paste
Minced Garlic
3 tsp minced garlic
Salt
1 tsp salt
Tomato Passata
28 oz tomato passata
Capers
3 tbsp capers
rinsed
Crushed Red Pepper Flakes
1/4 tsp crushed red pepper flakes
Grated Parmesan Cheese
1/4 cup grated parmesan cheese
Fresh Parsley
2 tbsp fresh parsley
chopped
Directions
8 STEPS
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
1
Cook the linguini in a pot of salted boiling water, until al dente. Then drain and set aside.
2
While the pasta is cooking, heat the olive oil over medium heat in a large saucepan.
3
Add the anchovy paste, minced garlic, and red pepper flakes to the saucepan. Sauté until the anchovy paste has melted into the oil and the garlic is golden, about 2 minutes.
4
Pour the tomato passata into the saucepan. Season with salt and pepper, and stir well.
5
Allow the sauce to simmer for about 15 minutes, stirring occasionally, until it thickens and the flavors blend together.
6
Add the halved olives and rinsed capers to the saucepan. Stir to combine.
7
Toss the cooked linguini in the tomato sauce until well coated.
8
Portion the pasta into servings, top each with a sprinkle of chopped fresh parsley and grated Parmesan cheese.
Health Info
Macros
54g
CARBS
15g
FAT
11g
PROTEIN
Contains these allergens
MILK
FISH
WHEAT