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Puttanesca pasta with anchovies, capers, olives and garnished with basil.
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5 from 8 votes

Linguine Puttanesca

A simple and classic dish, this linguine puttanesca recipe is full of briny and salty flavor with anchovy, olives, capers and a good splash of white wine.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: Italian
Keyword: chicken puttanesca recipe, linguine puttanesca, pasta puttanesca
Servings: 4 servings
Calories: 676kcal
Cost: $10

Ingredients

Instructions

  • Bring a medium sized pot to medium heat and drizzle the olive oil.
  • Once the oil is hot, add the anchovy filets and saute for 1-2 minutes until the filets disintegrate, breaking up with a spatula. Then add the chopped garlic and optional red pepper flakes and sauté for another 1-2 minutes.
  • Pour the white wine in and bring to a strong simmer until the wine reduces slightly, for 2-3 minutes.
  • Once the wine has reduced, pour the crushed tomatoes in and fill the can halfway with water and pour that in as well. Add the chopped olives and capers and simmer the puttanesca sauce for 20-25 minutes until slightly thickened.
  • While the sauce cooks, cook the pasta in a pot of boiling water, but don't cook it all the way. Once it's about 1-2 minutes before being fully cooked, remove the linguine with tongs and add the cooked pasta to the puttanesca sauce.
  • Save some of the starchy pasta water and add ¼-1/2 cup if the sauce is too thick. Use tongs and mix the pasta into the sauce so all of the noodles are evenly coated.
  • Serve the puttanesca pasta in wide bowls and garnish with fresh basil.

Video

Notes

  • Melt the anchovy fillets in the hot oil so they break down and permeate the sauce.
  • Cook the pasta for 1-2 minutes less than the package directions and finish cooking the pasta in the puttanesca sauce.
  • Save ½-1 cup of the starchy pasta water to add to the puttanesca sauce, if it's too thick.
  • Puttanesca sauce is great to make ahead, up to 4 days in advance.
  • Notice there is no salt added in the recipe because the anchovies, olives and capers are salty already. Taste for seasoning and adjust as preferred.

Nutrition

Calories: 676kcal | Carbohydrates: 103g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 1418mg | Potassium: 919mg | Fiber: 9g | Sugar: 13g | Vitamin A: 774IU | Vitamin C: 20mg | Calcium: 132mg | Iron: 5mg