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.
Servings: 4 people
Calories: 142kcal
Equipment
- Large cooking pot For boiling linguine pasta
- Sauté pan For making the sauce and tossing the pasta
- Wooden spoon For stirring the sauce gently
- Strainer For draining cooked pasta
Ingredients
- 1 lb linguine pasta uncooked
- 5 fillets anchovies
- 1/2 cup carrots minced
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup kalamata olives chopped and pitted
- 3 tablespoons capers
- 1 teaspoon dried oregano
- 1 can (28 oz) diced tomatoes
- 1 teaspoon red pepper flakes
- 1 1/2 tablespoon tomato paste
- 5 to 6 pieces fresh basil leaves chopped
- 3 teaspoons garlic minced
- 1/4 cup Parmesan cheese shredded
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
Instructions
- Cook the linguine pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.1 lb linguine pasta
- Heat extra virgin olive oil in a sauté pan over medium heat.2 tablespoons extra virgin olive oil
- Add minced carrots and anchovy fillets. Cook for about 2 minutes while mashing the anchovies into the oil until they dissolve.5 fillets anchovies, 1/2 cup carrots
- 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.3 teaspoons garlic, 1/4 cup sun-dried tomatoes, 1/4 cup kalamata olives, 3 tablespoons capers, 1 can (28 oz) diced tomatoes, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes, 1 1/2 tablespoon tomato paste
- Add the cooked pasta and chopped fresh basil leaves. Toss well to coat the noodles evenly with the sauce.1 lb linguine pasta, 5 to 6 pieces fresh basil leaves
- Sprinkle with Parmesan cheese and season with salt and pepper to taste.1/4 cup Parmesan cheese, salt and pepper
- Transfer to a serving plate and serve immediately. Enjoy this flavorful pasta puttanesca with your favorite drink or a side of garlic bread.
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.
Nutrition
Calories: 142kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 7mg | Sodium: 478mg | Potassium: 408mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3140IU | Vitamin C: 6mg | Calcium: 119mg | Iron: 2mg