Linguine with Fresh Puttanesca Sauce
Elevate your weeknight dinner game with this vibrant and flavorful Linguine with Fresh Puttanesca Sauce. Bursting with Mediterranean-inspired ingredients like tangy capers, briny black olives, sweet cherry tomatoes, and a hint of heat from red chili flakes, this recipe delivers bold, savory flavors in every bite. Anchovy fillets dissolve seamlessly into the garlicky olive oil base, creating a rich umami depth that perfectly complements the al dente linguine. Finished with a bright sprinkle of fresh parsley and optionally topped with grated Parmesan, this quick 35-minute dish strikes a perfect balance of hearty and refreshing. Ideal for pasta lovers seeking a simple yet sophisticated meal, this classic Puttanesca recipe is sure to become your new favorite.
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Recipe Information
Ingredients
- 400 grams Linguine
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, finely minced
- 1 teaspoon Red chili flakes
- 4 pieces Anchovy fillets, finely chopped
- 500 grams Cherry tomatoes, halved
- 80 grams Pitted black olives, sliced
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 50 grams Parmesan cheese, grated (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente, then reserve 1 cup of pasta water, drain the pasta, and set it aside.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and red chili flakes, and sauté for about 30 seconds until fragrant.
Add the chopped anchovy fillets to the skillet and cook for 1-2 minutes, stirring, until they dissolve into the oil.
Stir in the cherry tomatoes, season with a pinch of salt, and let them cook for 5-7 minutes, stirring occasionally, until they soften and release their juices.
Add the sliced black olives and capers to the skillet, stirring to combine. Cook for another 2-3 minutes to blend the flavors.
Season with salt and black pepper to taste. If desired, add a splash of the reserved pasta water for a looser sauce consistency.
Toss the cooked linguine into the skillet with the Puttanesca sauce, ensuring the pasta is coated evenly.
Remove from heat, sprinkle the chopped parsley over the pasta, and toss again to combine.
Serve immediately, garnished with grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 5555 mg | 242% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 15.4 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 766 mg | 59% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1688 mg | 36% | |
*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.
