Pungent, briny and irresistible: Linguine alla Puttanesca is the classic of Neapolitan peasant cooking that never disappoints. Keep reading to discover how to bring a dish full of character to your table, ready in just a few minutes.
How to prepare Linguine alla Puttanesca?
Ingredients for 4 servings
- 320 g Linguine
- 400 g San Marzano peeled tomatoes
- 100 g pitted black olives
- 30 g salted capers, rinsed
- 4 anchovy fillets in oil
- 2 garlic cloves
- 1 fresh chili pepper (or dried)
- Fresh chopped parsley
- 6 tablespoons extra virgin olive oil
- Salt to taste
Instructions
- Prepare the base sauté: Heat the extra virgin olive oil in a large pan and sauté the unpeeled garlic with the chili pepper over low heat, until they release their aroma.
- Sciogliere le acciughe: aggiungere i filetti di acciuga e farli sciogliere mescolando, fino a ottenere una crema omogenea.
- Prepare the tomato sauce: Add the crushed peeled tomatoes, olives and capers. Cook over medium heat for 10–12 minutes, until the sauce thickens.
- Cook the Pasta: Bring plenty of lightly salted water to the boil (1 liter of water and 10 g of salt for every 100 g of pasta). Cook the Linguine until al dente.
- Combine and serve: Drain the pasta and toss it in the sauce over low heat, adding a few spoonfuls of pasta water if needed to bring the flavors together. Finish with fresh chopped parsley and serve immediately.
Useful tips
- Avoid adding cheese: traditional puttanesca doesn't call for it, as the flavor is already rich and savory thanks to anchovies, olives and capers.
- The sauce can be prepared in advance and kept in the fridge for one day.
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Linguine alla Puttanesca
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