Linguine Puttanesca

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!

Linguine Puttanesca in a pot.

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.

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

Linguine Puttanesca pasta garnished with olives.
  • 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!

Linguine Puttanesca in a pot, garnished with olives and grated Parmesan.

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.

Linguine pasta puttanesca in a cast-iron skillet.

Frequently Asked Questions

Can I add other herbs to Linguine Puttanesca?

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.

What brand do you recommend for canned tomatoes in Linguine Puttanesca?

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.

Do I need to use a large saucepan for Linguine Puttanesca?

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.

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Linguine Puttanesca in a pot.

Linguine Puttanesca Recipe

Transform your weeknight dinners with this effortless Linguine Puttanesca, a zesty medley of canned tomatoes, garlic, olives, capers, and spices, bringing Italian flair to your table in just 30 minutes!
4.6 from 7 votes
Pin Rate
Course: Main Dish
Cuisine: Italian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 639kcal
Author: Linda
Print 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

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. 

Nutrition

Serving: 1serving | Calories: 639kcal | Carbohydrates: 96g | Protein: 17g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 1142mg | Potassium: 679mg | Fiber: 7g | Sugar: 8g | Vitamin A: 418IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 4mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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Comments:

  1. 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?

    1. 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 🙂

  2. 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!