Classic Linguine Alla Puttanesca
An easy, but delicious, classic pasta dish that comes from the word "puttana" which translates loosely to "whore" but can mean "whatever" in Italian. "Grab a bunch of whatever we have and throw it in a pot." Linguine puttanesca is filled with olives, capers, garlic, and anchovies for an extremely flavorful pasta dish.
Servings: 6 servings
Calories: 379kcal
Cost: $15
Equipment
- 1 large saucepan
- 1 large pot
Ingredients
- 1 lb linguine
- 2 tablespoon olive oil
- 6 cloves garlic, sliced
- 8 anchovy filets, chopped
- 1 teaspoon crushed red pepper
- 2 cups cherry tomatoes, halved
- 3 tablespoon tomato paste
- 1 cup white wine
- ¼ cup chopped kalamata olives
- ¼ cup chopped castelvetrano olives
- 3 tablespoon capers
- 1 teaspoon salt
Instructions
- Heat a frying pan to medium heat. Add the olive oil. Once the olive oil is shimmering, add garlic and crushed red pepper. Saute both for 1 minute. Add chopped anchovies and stir frequently for another 2 minutes.
- Add in halved cherry tomatoes and tomato paste and stir frequently for about 5 minutes until the tomatoes begin to break down. Then, add the white wine and bring it to a simmer. Simmer for 5 minutes.
- In a large pot, boil linguine until al dente. Save some pasta water.
- Stir in the capers, olives, and salt. Add a ¼ cup of the pasta water while the pasta is cooking.
- Strain the pasta and transfer it to the saucepan. Stir to finish cooking the pasta in the sauce and allow it to soak up some of the sauce.
- Remove from the pan and serve.
Notes
- Develop the tomato paste flavor by allowing it to sit in the saucepan and caramelize before mixing it with the cherry tomatoes. It adds an intense aroma and flavor of tomato that adds wonders to any dish.
- Allow the cherry tomatoes to break down on their own without crushing them so that you know when the tomato wall starts to break down.
- The anchovies will melt into the sauce. Don't worry about too much about them being part of the sauce.
- Make sure to add pasta water while the sauce is cooking. The starch in the pasta water will make it easier for the sauce to stick to the pasta.
Nutrition
Calories: 379kcal | Carbohydrates: 62g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 952mg | Potassium: 428mg | Fiber: 4g | Sugar: 4g | Vitamin A: 516IU | Vitamin C: 14mg | Calcium: 53mg | Iron: 2mg
