Ingredients with Measurements:
- 1 pound linguine
- 1/4 cup extra-virgin olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 2 anchovy fillets, minced
- 1/2 cup pitted Kalamata olives, chopped
- 1/4 cup capers, drained
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
Special equipment needed: None
Step-by-step instructions:
1. Cook the linguine in a large pot of salted boiling water until al dente, according to package instructions. Reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic, red pepper flakes, and anchovies, and cook until the garlic is fragrant and the anchovies have melted into the oil, about 2 minutes.
3. Add the olives and capers to the skillet and cook for 2-3 minutes, stirring occasionally.
4. Pour in the crushed tomatoes and bring the sauce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Add the cooked linguine to the skillet and toss it with the sauce until it is well coated. If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
6. Stir in the chopped parsley and season the pasta with salt and pepper to taste.
7. Serve the linguine alla puttanesca hot, with grated Parmesan cheese on top.
30 minutes
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 515
- Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 1100mg
- Carbohydrates: 77g
- Fiber: 6g
- Sugar: 10g
- Protein: 15g
Substitutions for ingredients:
- Linguine: spaghetti, fettuccine, or any other long pasta
- Kalamata olives: black olives or green olives
- Anchovy fillets: anchovy paste or omit for a vegetarian version
- Crushed tomatoes: canned diced tomatoes or fresh tomatoes
Variations:
- Add some chopped sun-dried tomatoes for extra flavor.
- Use shrimp or canned tuna instead of anchovies for a different protein source.
- Add some chopped fresh basil or oregano for a different herb flavor.
Tips and tricks:
- Don't overcook the linguine, as it will continue to cook in the sauce.
- Use a large skillet to make it easier to toss the pasta with the sauce.
- Taste the sauce before adding salt, as the olives and capers are already salty.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pasta in a skillet with a splash of water or broth to loosen the sauce.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with some extra chopped parsley or grated Parmesan cheese.
Garnishes:
- Chopped parsley
- Grated Parmesan cheese
Pairings:
- A simple green salad with a vinaigrette dressing
- Garlic bread or breadsticks
Suggested side dishes:
- Roasted vegetables, such as broccoli or asparagus
- Grilled chicken or fish
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta cooking water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the pasta and sauce to a safe temperature of 165°F.
Food history:
- Linguine alla puttanesca is a classic Italian dish that originated in Naples. The name translates to "whore's pasta" in Italian, and there are many stories about how it got its name.
Flavor profiles:
- Salty, tangy, and slightly spicy
Serving suggestions:
- Serve the pasta with a glass of red wine, such as Chianti or Sangiovese.
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Region: Italian