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!
Servings: 4 Servings
Calories: 639kcal
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
