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Linguine Puttanesca

Linguine alla Puttanesca

This Linguine alla Puttanesca is the ultimate pantry pasta—ready in no time and perfect for any night of the week.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 3 Tablespoons olive oil
  • 6 Anchovy filets
  • 4 Cloves garlic minced
  • ½-1 Teaspoon red pepper flakes
  • ½ Cup black olives pitted and roughly chopped
  • 2 Tablespoons capers drained
  • 1 28 Ounce can whole tomatoes crushed by hand
  • 1 Pound linguine or spaghetti
  • Salt and pepper to taste
  • Fresh Italian parsley roughly chopped
  • Pecorino Romano or Parmigiano Reggiano grated (optional)
  • 1 Tablespoon unsalted butter (optional)

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the anchovies and break them up with a wooden spoon until they have mostly melted into the oil. Add the garlic and red pepper flakes and cook until the garlic is fragrant and starting to turn golden at the edges; 1 minute. Add the olive and capers. Add the crushed tomatoes along with their juices and stir. Reduce the heat to medium low and let the sauce simmer until thickened, stirring occasionally; 10-15 minutes. Season with salt and pepper to taste.
  • Meanwhile, bring a large pot of water to a boil. Once boiling, salt the water. Cook the pasta to 2 minutes less than package directions for "al dente." Reserve 1 cup of pasta water and drain. Add the pasta to the skillet (along with the butter if using) and toss to coat, adding pasta water as needed to loosen the sauce.
  • Garnish with plenty of fresh parsley. Serve with cheese, if using.
  • Enjoy!
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