Linguine alla Puttanesca Recipe

Cook the Linguine

Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set aside.

Prepare the Sauce

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then, add the chopped anchovies and cook, stirring, until they dissolve.

Add Tomatoes and Seasonings

Stir in the diced Roma tomatoes, kalamata olives, capers, and red pepper flakes. Season with salt and black pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.

Combine Pasta and Sauce

Add the cooked linguine to the skillet with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Toss until the pasta is well coated.

Serve

Serve hot, garnished with chopped fresh parsley.