Transform your weeknight dinners with this effortless Linguine Puttanesca, a zesty medley of tomatoes, garlic, olives, capers, and spices, bringing Italian flair to your table in just 30 minutes!
I’m so incredibly happy that I have a freezer stocked with jars of this puttanesca sauce right now. I made a big batch last week because I always figure that if you’re going to go through the trouble of making something, you might as well make a lot of it and save some for later!
Luckily, puttanesca sauce freezes incredibly well. I’ve got a jar of it thawing in the fridge in anticipation of tonight’s dinner.
Table of Contents
Reasons to Love This Pasta
- I love that this Linguine Puttanesca offers a bold, zesty taste that transforms the ordinary pasta experience into an exciting Italian taste.
- This dish utilizes pantry staples like canned tomatoes and olives, making it easier to prepare.
- The combination of garlic, tomatoes, and herbs creates the delightful aroma of this pasta puttanesca.
Recipe Ingredients
- Tomatoes: It provides a rich and tangy flavor.
- Olives: Integral for the unique briny and salty flavor of the dish.
- Capers: These add a burst of tanginess and texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Spaghetti Noodles for Linguine: Substitute linguine with spaghetti noodles for a similar texture and mouthfeel.
- Olives Variation: Elevate your Linguine Puttanesca by substituting regular olives with Kalamata olives for a richer taste or black olives for a milder flavor.
- Add Anchovy Fillet: Enhance the umami depth of your Linguine Puttanesca by adding anchovy fillets to the sauce. Melt a few fillets into the olive oil before adding the garlic.
How to Make Linguine Puttanesca
Step #1: Place the whole tomatoes in a large bowl. Use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside.
Step #2: Heat the olive oil in a large skillet over medium heat. Then, add the grated garlic and red pepper flakes. Fry for 60 to 90 seconds, until the garlic is fragrant.
Step #3: Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well. Turn the heat down to low and simmer, uncovered, for 20 minutes.
Step #4: Meanwhile, prepare the linguine according to the package instructions for al dente. Drain the pasta and add it to the pan of simmered puttanesca sauce. Toss well.
Step #5: Garnish with grated Parmesan, if desired. Serve and enjoy!
Expert Tip
Don’t discard the water you used to cook the pasta. A ladle or two of this starchy pasta water can be the perfect addition to your Puttanesca sauce. It helps to adjust the consistency, making the sauce silkier and helping it adhere better to the linguine. Just add it gradually until you reach your desired thickness.
Frequently Asked Questions
Absolutely! Adding herbs like fresh basil, oregano, or fresh parsley can enhance the flavor of the dish. Sprinkle them on top just before serving to retain their freshness and aroma.
San Marzano tomatoes are highly recommended for their sweet flavor and low acidity. If unavailable, choose a brand known for quality plum tomatoes to enhance the sauce’s flavor.
Yes, using a large saucepan is advisable for making Linguine Puttanesca. It provides ample space to comfortably sauté the garlic, simmer the sauce, and later, toss the pasta with the sauce.
Storage Info
You can store Linguine Puttanesca in the fridge for up to 3 days in an airtight container. For freezing, freeze in a sealed container for up to 2 months.
To reheat, thaw in the fridge if frozen, then warm in a microwave or on the stovetop. Add a splash of water or olive oil when reheating on the stove to retain moisture.
Linguine Puttanesca Recipe
Ingredients
- 1 28-ounce can whole peeled tomatoes
- 4 tablespoons extra virgin olive oil
- 2 tablespoons freshly grated cloves garlic
- 1/4 teaspoon red pepper flakes
- 1 cup roughly chopped olives
- 2 tablespoons capers
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground coarse black pepper
- 1 teaspoon miso paste - optional
- 1 pound linguine noodles
- Grated Parmesan cheese for serving - optional
Instructions
- Place the whole tomatoes in a large bowl. Use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside.
- Heat the olive oil in a large skillet over medium heat. Then, add the grated garlic and red pepper flakes. Fry for 60 to 90 seconds, until the garlic is fragrant.
- Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well. Turn the heat down to low and simmer, uncovered, for 20 minutes.
- Meanwhile, prepare the linguine according to the package instructions for al dente. Drain the pasta and add it to the pan of simmered puttanesca sauce. Toss well.
- Garnish with grated Parmesan, if desired. Serve and enjoy!
NOTES
Nutrition
This is a classic! I know using anchovies is “traditional” (I presume that’s the miso substitute?), but I leave it out and it’s always just perfect! Sometimes I add marinated artichoke hearts, too, just for that extra brine factor!
I recently stumbled across a WHITE puttanesca, using the olives, artichokes, capers, and either chicken or tuna (would also be amazing with your favorite white bean); I went with a garlic-marinated canned tuna in olive oil, and it was amazing!! A few splashes of fat-free 1/2-1/2 smoothed everything into a beautiful sauce, with a ladle of starchy pasta water! I hope you enjoy the suggestion as much as I’ve enjoyed so many of yours!! Cheers! ~Chrissie
Chrissie, I so love your suggestions, and I’m sure other readers do too! Keep them coming!
Made this last night and it was absolutely delicious. The sauce came together in about 30 minutes and the whole house smelled like an Italian restaurant. My husband couldn’t believe it was homemade. It tasted like something from a fancy restaurant. This recipe is a keeper!
This looks delicious and I have *almost* everything ready to go in my pantry. Can you tell me what the miso paste adds to the recipe, and maybe some decent substitutions?
Of course! ‘Traditional’ puttanesca uses anchovies, but since I’m not currently eating meat I substituted with miso paste because it adds a umami flavor. You could add some worcestershire (or fish sauce!) instead 🙂
I’ve made this twice since you posted it and the second time was this morning for breakfast and I’m eating it as I type. I made this years ago and am so happy to have this recipe resurface from you because I’ll be making it as a staple again! YUM YUM YUM. Everything I love and I made this in no time flat! Thanks yet again for a fabulously flavorful recipe!
I can’t lie, I’ve made it twice in the past week! So glad you like it, Denise 🙂