Linguine Puttanesca Recipe

Bring water to boil

Fill a large pot with about 4–5 quarts (liters) of water and bring to a rolling boil. Add 1 tablespoon kosher salt to the boiling water.

Cook linguine

Add 12 oz dried linguine to the boiling water and cook according to package instructions until al dente (usually 8–10 minutes). Stir occasionally to prevent sticking.

Before draining, reserve 1 cup of the pasta cooking water then drain the pasta and set aside.

Heat oil and aromatics

While the pasta cooks, heat 3 tbsp extra-virgin olive oil in a large skillet or sauté pan over medium heat until shimmering but not smoking.

Add 4 thinly sliced garlic cloves and sauté 30–45 seconds until fragrant, stirring constantly to prevent burning.

Add 6 minced anchovy fillets to the pan. Use the back of a wooden spoon to press them into the oil and garlic; cook 1–2 minutes until they melt into the oil and begin to dissolve.

If using, add 4 oz sliced mushrooms and sauté 2–3 minutes until they begin to brown.

Add 1 tsp crushed red pepper flakes and cook 15 seconds to bloom the heat.

Add 12 halved cherry tomatoes and cook 2–3 minutes, stirring, until they begin to soften and release juices.

Pour in 14 oz canned crushed tomatoes (or passata), stir to combine, and bring the sauce to a gentle simmer. Reduce heat to medium-low and simmer 6–8 minutes to slightly thicken.

Stir in 3 oz pitted halved kalamata olives and 2 tbsp rinsed capers. Simmer 1–2 minutes to warm through and meld flavors.

Taste the sauce and add freshly ground black pepper (about 1 tsp). Do not add salt yet — anchovies, olives and capers contribute plenty of saltiness.

Add the drained linguine to the skillet with the sauce. Toss to coat, adding up to 1 cup reserved pasta water a little at a time as needed to loosen and emulsify the sauce so it clings to the pasta. Continue tossing for 1–2 minutes until pasta reaches desired consistency.

Stir in 2 tbsp chopped fresh parsley and torn basil leaves (if using). Drizzle 1 tsp extra-virgin olive oil over the top and toss once more.

Serve immediately, dividing among 4 plates. Top each portion with about 1 oz freshly grated Pecorino Romano or Parmesan and a final grind of black pepper to taste.