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Pasta Puttanesca Recipe

A flavorful linguine dish tossed in a sauce of anchovies, olives, capers, and sun-dried tomatoes, simmered in rich tomato base and finished with basil and Parmesan.

Difficulty Medium
Time 25 min
Servings 4
Ingredients 16
Steps 7
Pasta Puttanesca Recipe
Italian Updated 5/10/2013

Ingredients

Measured from the catalog payload.

  • 1 lb linguine pasta
  • 5 fillets anchovy
  • 1/2 cup carrot minced
  • 1/4 cup sun-dried tomato chopped
  • 1/4 cup kalamata olive chopped and pitted
  • 3 tablespoons caper
  • 1 teaspoon dried oregano
  • 1 can oz diced tomatoes
  • 1 teaspoon red pepper flake
  • 1 1/2 tablespoon tomato paste
  • 5 to 6 pieces basil leaf chopped
  • 3 teaspoons garlic minced
  • 1/4 cup parmesan cheese shredded
  • 2 tablespoons extra virgin olive oil
  • salt
  • pepper

Instructions

7 cooking steps

  1. Cook the linguine pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.
  2. Heat extra virgin olive oil in a sauté pan over medium heat.
  3. Add minced carrots and anchovy fillets. Cook for about 2 minutes while mashing the anchovies into the oil until they dissolve.
  4. Add garlic, sun-dried tomatoes, kalamata olives, capers, diced tomatoes, dried oregano, red pepper flakes, and tomato paste. Stir and bring to a boil. Cover and simmer for 12 to 17 minutes to let the flavors blend.
  5. Add the cooked pasta and chopped fresh basil leaves. Toss well to coat the noodles evenly with the sauce.
  6. Sprinkle with Parmesan cheese and season with salt and pepper to taste.
  7. Transfer to a serving plate and serve immediately. Enjoy this flavorful pasta puttanesca with your favorite drink or a side of garlic bread.

Catalog details

Useful for browsing and sync.

Main Course, Pasta anchovy pasta, linguine Public recipe Revision 1

Recipe notes

  • Anchovies dissolve into the oil, giving the sauce a deep savory base without tasting overly fishy.
  • Use good quality olives and capers for a more authentic Mediterranean flavor.
  • If you prefer a milder spice, reduce the red pepper flakes or omit them entirely.
  • This pasta reheats well — store leftovers in an airtight container and reheat with a splash of olive oil.