Linguine with No Cook Puttanesca Sauce
Indulge in the vibrant flavors of Mediterranean cuisine with this Linguine with No-Cook Puttanesca Sauce, a quick and effortless dinner perfect for busy weeknights or warm-weather meals. In just 15 minutes of prep time, this recipe combines a medley of fresh, bold ingredients like sweet cherry tomatoes, briny kalamata olives, capers, and zesty lemon juice, all tossed in silky extra-virgin olive oil. A touch of red pepper flakes adds subtle heat, while fresh basil and parsley provide an aromatic finish. With no need to simmer the sauce, this dish lets the ingredients shine in their raw, natural glory. Toss with perfectly al dente linguine and top with Parmesan shavings for a restaurant-quality pasta dish that’s as easy as it is delicious. Whether you’re dining alfresco or hosting a casual dinner, this no-cook puttanesca pasta is a fresh, flavor-packed delight!
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Recipe Information
Ingredients
- 12 oz linguine
- 2 cups cherry tomatoes, halved
- 1 cup kalamata olives, pitted and chopped
- 3 tablespoons capers, rinsed and drained
- 2 cloves garlic, minced
- 0.25 cup extra-virgin olive oil
- 0.25 teaspoon red pepper flakes
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh basil leaves, chopped
- 1 lemon, zested and juiced
- 2 anchovy fillets, finely chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup Parmesan cheese, grated (for serving)
Instructions
Bring a large pot of salted water to a boil and cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the linguine.
While the pasta cooks, prepare the no-cook puttanesca sauce. In a large mixing bowl, combine the cherry tomatoes, kalamata olives, capers, garlic, olive oil, red pepper flakes, parsley, basil, lemon zest, and lemon juice. If using anchovies, stir them in at this time. Mix until well combined.
Season the sauce with salt and black pepper to taste. Adjust the seasoning as needed.
Once the linguine is cooked and drained, add it to the bowl with the puttanesca sauce. Toss until the pasta is fully coated in the sauce, using a splash of reserved pasta water to loosen the sauce if needed.
Divide the pasta among serving plates and garnish with freshly grated Parmesan cheese.
Serve immediately and enjoy this vibrant, no-cook pasta dish!
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.8 g | 169% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 9140 mg | 397% | |
| Total Carbohydrate | 144.9 g | 53% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 11.4 g | ||
| Protein | 62.3 g | 125% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 971 mg | 75% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1369 mg | 29% | |
*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.
