Jul 14 2026
Restaurants›Vic's›Linguine Puttanesca Recipe

Linguine Puttanesca Recipe

Inspired by Vic's
Time45m
Serves4

cod, tomato, capers, olive, parsley, breadcrumbs

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Ingredients

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Pasta

Fish

Puttanesca Sauce

Finishing & Garnish

Breadcrumbs (optional crunchy topping)

Method

Pasta

  1. 1

    Boil pasta

    Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add linguine and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, keeping warm.

Fish

  1. 2

    Prep cod

    Pat the cod fillets dry with paper towels. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Lightly dust each fillet with the 2 tbsp flour, shaking off excess.

  2. 3

    Cook cod

    Heat 2 tbsp extra-virgin olive oil in a large nonstick or stainless skillet over medium-high heat. When oil shimmers, add cod fillets and cook 2–3 minutes per side depending on thickness, until golden and just opaque inside (internal temp ~60°C/140°F). Transfer cooked cod to a plate and keep warm. Break into large flakes after resting, or flake gently into bite-sized pieces.

Puttanesca Sauce

  1. 4

    Start the sauce

    In the same skillet used for the cod (wipe out any burnt bits but keep fond), reduce heat to medium and add 3 tbsp extra-virgin olive oil. Add the sliced garlic and cook 30–45 seconds until fragrant but not browned. Add chopped anchovies and mash them with a spoon until they dissolve into the oil, about 1 minute.

  2. 5

    Build flavors

    Add 1/2 tsp red pepper flakes and 1 tsp dried oregano; stir 15 seconds. Add the crushed tomatoes and 1 tbsp tomato paste, stirring to incorporate. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly.

  3. 6

    Finish sauce

    Stir in the halved Kalamata olives (150 g) and rinsed capers (3 tbsp). Season with 1/2 tsp black pepper. Taste for salt—anchovies, capers, and olives are salty, so add no more than a pinch of salt if needed. Simmer 2–3 more minutes to meld flavors.

Breadcrumbs (optional)

  1. 7

    Toast breadcrumbs

    While the sauce simmers, heat 1 tbsp olive oil in a small skillet over medium heat. Add 0.75 cup breadcrumbs, 1 minced garlic clove and 1/4 tsp salt. Toast, stirring frequently, until golden and crisp, 3–4 minutes. Remove from heat and set aside.

Finish & Assemble

  1. 8

    Combine pasta and sauce

    Add drained linguine to the skillet with the puttanesca sauce. Toss to coat, adding up to 1/2 to 1 cup reserved pasta water as needed to loosen and create a glossy sauce that clings to the pasta.

  2. 9

    Add cod and herbs

    Gently fold flaked cod into the linguine and sauce, taking care not to break the pieces apart too much. Stir in 1 tbsp fresh lemon juice, 1 tbsp olive oil (finish), and 1/2 cup chopped parsley. Adjust seasoning with black pepper and a small pinch of salt if required.

  3. 10

    Serve

    Divide among 4 warm plates. Sprinkle each portion with the toasted breadcrumbs and, if desired, freshly grated Parmesan. Drizzle a little extra-virgin olive oil over each plate and garnish with additional parsley. Serve immediately.

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