Linguine Puttanesca - Anchovy, Black Olives And Capers In A Spicy San Marzano Sugo Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tbsp coarse salt. Add linguine and cook until very al dente — about 9 minutes or according to package but 1–2 minutes less than recommended. Reserve 1 cup of cooking water, then drain the pasta.

Prepare tomatoes

While pasta cooks, open the canned San Marzano tomatoes and crush them by hand in a bowl or pulse 2–3 times in a blender for a slightly chunky texture. Set aside.

Infuse oil and dissolve anchovies

Heat 4 tbsp extra-virgin olive oil in a large sauté pan over medium heat. Add the thinly sliced garlic and cook, stirring, until just golden — about 1–1½ minutes. Add the chopped anchovy fillets and crushed red pepper. Use a wooden spoon to break the anchovies; stir until they dissolve into the oil, about 1 minute. Do not let the garlic burn.

Build the sugo

Add the crushed San Marzano tomatoes to the pan and bring to a gentle simmer. Add the rinsed capers and halved olives. Simmer, uncovered, stirring occasionally, until the sauce thickens slightly, about 10–12 minutes.

Season sauce

Taste the sugo. Add up to 1 tsp sugar if the tomatoes taste overly acidic. Add 1 tsp freshly ground black pepper. Adjust salt sparingly because anchovies, capers and olives are already salty. If sauce is too thick, add a few tablespoons of reserved pasta water to reach desired consistency.

Combine pasta and sauce

Add the drained linguine directly into the sauce pan over low heat. Toss to coat, adding reserved pasta water a little at a time as needed to emulsify the sauce and help it cling to the pasta (about 2–4 tbsp). Cook together for 1–2 minutes so the pasta finishes cooking and absorbs sauce flavor.

Final touches

Remove from heat. Stir in 1 tbsp extra-virgin olive oil and 1/4 cup chopped fresh parsley. Adjust seasoning with black pepper. If using, sprinkle 2 tbsp grated Pecorino or Parmigiano-Reggiano for a slightly salty, savory lift (optional; traditional puttanesca often omits cheese).

Plate

Divide among 4 warmed plates, garnish with the reserved parsley leaves, and serve immediately.