Linguine Puttanesca Sauce Raw
Discover the vibrant flavors of Linguine with Raw Puttanesca Sauce, a no-cook twist on the classic Italian dish that's perfect for busy weeknights or warm-weather dinners. This recipe pairs tender linguine pasta with a zesty, uncooked sauce made from sweet cherry tomatoes, briny black olives, tangy capers, and savory anchovies, creating a bold medley of flavors in every bite. Freshly minced garlic, a touch of red chili flakes, and a drizzle of extra virgin olive oil add a punch of heat and richness, while a splash of lemon juice brightens the dish with a refreshing citrusy finish. With just 15 minutes of prep and 10 minutes of cooking, this quick and easy pasta dish is ideal for serving a crowd, delivering authentic Mediterranean taste in record time. Toss with parsley for a fresh herbaceous note, garnish as desired, and enjoy a restaurant-quality meal right at home! Perfect for those searching for "easy puttanesca recipes," "quick pasta dinners," or "no-cook pasta sauces."
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 400 grams Linguine pasta
- 250 grams Cherry tomatoes
- 100 grams Pitted black olives
- 2 tablespoons Capers
- 3 pieces Anchovy fillets
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 0.5 teaspoons Red chili flakes
- 1 tablespoon Lemon juice
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
While the pasta is cooking, prepare the raw Puttanesca sauce. Start by halving the cherry tomatoes and placing them in a large mixing bowl.
Roughly chop the black olives, capers, and anchovy fillets. Add them to the bowl with the tomatoes.
Finely mince the garlic and parsley, then stir them into the tomato mixture.
Drizzle the mixture with extra virgin olive oil, add the red chili flakes, and squeeze in the lemon juice. Season with salt (keeping in mind that the anchovies, capers, and olives are already salty) and freshly ground black pepper to taste.
Toss the cooked linguine into the mixing bowl with the sauce, adding a splash of reserved pasta water if needed to help the sauce coat the pasta evenly.
Transfer the linguine to serving plates and garnish with additional parsley or chili flakes if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 1075 mg | 47% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.4 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 229 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
