Linguine alla Puttanesca

Linguine alla Puttanesca is a classic Italian pasta dish celebrated for its bold flavors and simplicity. This recipe combines the robust essence of garlic, anchovies, capers, and olives with tangy tomatoes and a hint of chili heat, creating a vibrant and savory sauce.

The brininess of the capers and olives perfectly complements the umami richness of the anchovies, while fresh parsley adds a touch of herbal freshness. Served over al dente linguine, this dish promises a satisfying culinary experience that showcases the essence of traditional Italian cooking with every bite.

How to make Linguine alla Puttanesca

Ingredients

4 tbsp extra virgin olive oil

4 garlic cloves , lightly crushed and left whole

4 anchovy fillets

½ red chilli , finely chopped

40 g (1½ oz) capers

2 x 400g (14oz) cans chopped tomatoes

couple of pinches of dried oregano

80 g (3oz) pitted black olives

320 g (11½ oz) dried linguine

handful of flat-leaf parsley , finely chopped

sea salt

Instructions:

Step 1:

Heat the olive oil in a large frying pan, add the garlic, anchovy fillets, chilli and capers and sweat over a medium heat until the anchovies have dissolved, about 2 minutes.

Stir in the tomatoes, oregano and a little salt to taste.

Cover with a lid and cook over a medium-low heat for 15 minutes.

Stir in the olives and continue to cook for a further 10 minutes.

Step 2:

In the meantime, bring a large pot of salted water to the boil, add the linguine and cook according to the packet instructions until al dente.

Step 3:

Drain the linguine, reserving a little of the pasta cooking water, then add both to the tomato sauce.

Cook over a high heat for a minute, mixing well.

Remove from the heat, discard the garlic, then stir in the parsley and serve immediately.

Notes:

Flavorful Base: The sauce begins with a foundation of extra virgin olive oil infused with garlic, anchovy fillets, chopped chili, and capers. This combination creates a robust and savory flavor profile.

Tomato Enrichment: Adding canned chopped tomatoes and dried oregano enhances the sauce’s depth and texture. Cooking these ingredients covered allows them to meld together over low heat, intensifying the flavors.

Briny Elements: The inclusion of pitted black olives contributes a briny note that complements the anchovies and capers, providing a distinctive Mediterranean flair to the dish.

Cooking the Pasta: Cooking the linguine separately in salted water ensures it reaches a perfect al dente texture. This step is crucial to maintain the pasta’s integrity and readiness to absorb the flavors of the sauce.

Combining Pasta and Sauce: Mixing the drained linguine directly into the sauce, along with a bit of reserved pasta cooking water, ensures thorough coating and integration of flavors. This step also helps bind the pasta and sauce together seamlessly.

Finishing Touch: Adding freshly chopped flat-leaf parsley at the end adds a bright, herbaceous note that balances the richness of the sauce and provides a fresh contrast.

Serve Immediately: Linguine alla Puttanesca is best served immediately after tossing with the sauce to preserve its texture and flavors. Discarding the garlic cloves before serving ensures the dish isn’t overpowered by garlic intensity.

Adjust Seasoning: Taste and adjust seasoning with salt if needed before serving. The sauce should be well-seasoned to bring out the flavors of the ingredients.

Versatile and Quick: This recipe is versatile and quick to prepare, making it a popular choice for weeknight dinners or casual gatherings. It offers a satisfying and flavorful meal with minimal effort.

Traditional Italian Fare: Linguine alla Puttanesca exemplifies traditional Italian cuisine by using simple ingredients that pack a punch of flavor, showcasing the culinary heritage of southern Italy.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

What does “alla Puttanesca” mean?

“Alla Puttanesca” translates to “in the style of a prostitute” in Italian.

It’s a traditional Italian pasta dish known for its bold and flavorful ingredients.

Can I omit the anchovies if I don’t like them?

Anchovies are a key ingredient in Puttanesca sauce, providing its distinctive salty and umami flavor.

However, if you prefer, you can reduce the amount or substitute with a small amount of fish sauce for a similar effect.

Is Linguine the only pasta that can be used for this recipe?

Traditional Linguine is commonly used, but you can also use other pasta shapes like spaghetti, fettuccine, or even penne.

The sauce pairs well with various pasta types.

Can I use fresh tomatoes instead of canned tomatoes?

Yes, you can use fresh tomatoes if you prefer.

Use about 800g (1.75 lbs) of fresh tomatoes, peeled and diced, in place of the canned tomatoes.

Adjust cooking time as needed to achieve the desired sauce consistency.

How spicy is Linguine alla Puttanesca with the red chili?

The spiciness can vary depending on how much red chili you use and whether you include the seeds.

Typically, it adds a mild to moderate level of heat that complements the other flavors in the dish.

What can I substitute for capers?

If you don’t have capers, you can substitute with chopped green olives or chopped Kalamata olives.

They will provide a similar salty and briny flavor to the sauce.

Can I make this dish vegetarian?

Yes, you can make a vegetarian version by omitting the anchovies.

You might want to increase the salt slightly to compensate for the missing saltiness from the anchovies.

How do I store leftovers of Linguine alla Puttanesca?

Store leftover pasta in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove with a splash of water or broth to prevent it from drying out.

What wine pairs well with Linguine alla Puttanesca?

A medium-bodied red wine such as Chianti or Sangiovese complements the robust flavors of the Puttanesca sauce.

Alternatively, a crisp white wine like Sauvignon Blanc can also be a good choice.

Can I freeze Linguine alla Puttanesca?

It’s generally not recommended to freeze pasta with tomato-based sauces like Puttanesca because the texture can become mushy upon thawing.

It’s best enjoyed fresh or stored in the refrigerator for a short time.