Linguine Putanesca Recipe
Pan Fried in Olive Oil, Garlic, Anchovies, Capers, Chili Flakes and Italian Parsley a Light Spicy Tomato Sauce. Served over a Bed of Linguine.
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Ingredients
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Pasta
Sauce
Method
Pasta Preparation
- 1
Boil Water
In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt to the boiling water.
- 2
Cook Linguine
Once the water is boiling, add the linguine and cook according to package instructions until al dente, usually about 9-11 minutes.
- 3
Drain Pasta
Reserve ½ cup of the pasta cooking water, then drain the linguine and set aside.
Sauce Preparation
- 4
Heat Olive Oil
In a large skillet, heat 3 tbsp of olive oil over medium heat.
- 5
Sauté Garlic
Add 4 minced garlic cloves and sauté for about 1 minute until fragrant.
- 6
Cook Anchovies
Add 4 anchovy fillets to the skillet and cook until they dissolve into the oil, about 2 minutes.
- 7
Make Sauce
Stir in 14 oz of canned diced tomatoes, 2 tbsp of capers, and 1 tsp of chili flakes. Bring to a simmer and cook for 5-7 minutes.
- 8
Finish Sauce
Season the sauce with black pepper to taste and add in the chopped Italian parsley, mixing well.