Linguini Alla Puttanesca Recipe
Make Linguini Alla Puttanesca Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce
Finish
Method
Pasta
- 1
Bring water to boil
In a large pot bring 4 liters (about 1 gallon) of water to a rolling boil. Add 2 tbsp coarse salt once boiling.
- 2
Cook linguini
Add 12 oz linguini and cook until just shy of al dente (follow package time minus 1–2 minutes). Stir occasionally to prevent sticking.
- 3
Reserve pasta water
Before draining, ladle and reserve 1 cup of the starchy pasta cooking water. Drain the pasta and set aside.
Sauce
- 4
Prepare aromatics
Peel and finely mince 4 garlic cloves. Finely chop 1 large shallot. Rinse and drain 2 tbsp capers. Halve 3 oz pitted kalamata olives. Drain 14 oz canned tomatoes into a bowl and crush them by hand or break up with a spoon; stir in 1 tbsp tomato paste.
- 5
Warm oil and loosen anchovies
In a large skillet or sauté pan over medium heat, warm 4 tbsp extra-virgin olive oil. Add 6 anchovy fillets and cook, stirring and mashing them with the back of a spoon, until they dissolve into the oil, about 1–2 minutes.
- 6
Sauté shallot and garlic
Add the chopped shallot to the pan and cook until softened and translucent, about 2–3 minutes. Add the minced garlic and 1 tsp crushed red pepper flakes and cook another 30–45 seconds until fragrant, careful not to brown the garlic.
- 7
Deglaze with wine
Pour 60 ml (about 1/4 cup) dry white wine into the pan, scraping up any browned bits, and let it reduce for 1–2 minutes until the alcohol smell dissipates.
- 8
Add tomatoes, capers, and olives
Stir in the crushed tomatoes mixed with tomato paste, 2 tbsp capers, and the halved kalamata olives. Bring the sauce to a gentle simmer over medium-low heat.
- 9
Simmer and season
Let the sauce simmer uncovered for about 8–10 minutes to thicken slightly. Taste and add up to 1 tsp granulated sugar if the tomatoes are overly acidic. Season with 1 tsp sea salt and 1 tsp black pepper, adjusting to taste. If the sauce reduces too much, add a splash of the reserved pasta water to reach desired consistency.
- 10
Finish with herbs
Stir in 1 cup chopped fresh flat-leaf parsley and 2 tbsp chopped fresh basil (if using), reserving a tablespoon of parsley for garnish.
Combine & Finish
- 11
Toss pasta in sauce
Add the drained linguini to the skillet with the puttanesca sauce over low heat. Toss or use tongs to combine, adding reserved pasta water a few tablespoons at a time as needed to help the sauce cling to the pasta and achieve a silky texture. Toss for 1–2 minutes until pasta is fully coated and cooked to al dente.
- 12
Adjust seasoning and serve
Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired. Divide among 4 plates, garnish with the reserved parsley and a sprinkle of grated Pecorino Romano or Parmesan if desired. Serve immediately.