Linguini Puttanesca Recipe
Anchovies, roasted red peppers, olives, capers in a light tomato sauce.
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Ingredients
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Pasta
Sauce
Garnish
Method
Cooking Pasta
- 1
Boil the Pasta
In a large pot, bring salted water to a boil. Add the linguini and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside.
Making the Sauce
- 2
Prepare the Sauce
In a large skillet, heat the olive oil over medium heat. Add the anchovy fillets and cook for about 2 minutes, stirring until they dissolve into the oil.
- 3
Add Aromatics
Stir in the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
- 4
Combine Tomatoes and Peppers
Pour in the crushed tomatoes and add the chopped roasted red peppers. Stir well to combine and let simmer for about 10 minutes.
- 5
Add Olives and Capers
Add the sliced Kalamata olives and rinsed capers to the sauce. Season with salt and black pepper to taste. Simmer for an additional 5 minutes.
Combining and Serving
- 6
Combine Pasta and Sauce
Add the cooked linguini to the skillet with the sauce. Toss to coat the pasta evenly with the sauce.
- 7
Garnish and Serve
Remove from heat and serve hot, garnished with chopped parsley and grated Parmesan cheese if desired.
