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Linguine with Puttanesca Sauce

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Linguine with Puttanesca Sauce
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10 min
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10 min
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20 min
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4

 

 

Puttanesca sauce is normally cooked, but we developed a quick and easy version that doesn't require cooking.

Ingredients

  • 1 lb beefsteak tomatoes, finely chopped
  • 1/2 cup Calamata olives, pitted and chopped
  • 2 tablespoons drained bottled capers, chopped
  • 1/3 cup chopped fresh basil
  • 1/2 cup chopped fresh flat-leaf parsley
  • 4 anchovy fillets, patted dry and finely chopped
  • 3 garlic cloves, finely chopped
  • 1/2 teaspoon dried hot red pepper flakes
  • 2 tablespoons red-wine vinegar
  • 1/4 cup plus 2 tablespoons
  • 1 lb DeCecco linguine

Directions

Stir together all ingredients except linguine in a large bowl.

Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.

Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.