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"Hunger is the best sauce in the world."--Cervantes

Linguine with Puttanesca Sauce Recipe

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This recipe for Linguine with Puttanesca Sauce is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb beefsteak tomatoes, finely chopped
1/2 cup Kalamata olives, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb dried linguine
Directions:
Directions:
Stir together all ingredients except linguine in a large bowl.

Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain linguine in a colander.

Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Puttanesca sauce is normally cooked, but we developed a quick and easy version that doesn't require cooking.

 

 

 

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