5 ratings

Linguine Puttanesca

This recipe is best when served with lots of anchovies

Linguine Puttanesca

It’s an oft-told story that puttanesca is named for the “working girls” of Naples who had to throw together a meal quickly between customers. But the sauce was so popular because of its tantalizing aroma that it drew in the clientele! At Patsy’s, we serve it with lots of anchovies. — Sal Scognamillo, Patsy’s Italian Family Cookbook.

Calories Per Serving


  • ¼ Cup olive oil
  • 2 cloves garlic, peeled and finely chopped
  • 1 28-ounce can whole plum tomatoes in juice, undrained
  • ½ Cup coarsely chopped pitted Kalamata olives
  • 3 Tablespoons drained nonpareil capers, rinsed
  • 6 anchovy fillets in oil, drained and finely chopped
  • 1 Teaspoon dried oregano
  • Salt and freshly ground pepper
  • 1 Pound linguine
  • Freshly grated Parmigiano-Reggiano cheese, for serving


Bring a large pot of salted water to boil over high heat.

Meanwhile, heat the oil and garlic until golden, about 2 minutes. Pour the tomato juices into the skillet. As you add the tomatoes, crush them between your fingers. Bring to boil. Add the olives, capers, anchovies, and oregano and reduce the heat to medium-low. Simmer, stirring occasionally, until the mixture has thickened, about 20 minutes. Remove from the heat and cover to keep warm.

Add the linguine to the boiling water and cook according to the package directions until al dente. Scoop out and reserve ½ cup of the cooking water. Drain the linguine well and return to its cooking pot.

Add the tomato sauce and the reserved pasta water and bring just to a boil over high heat. Season with salt and pepper. Transfer to a large serving bowl and serve hot, with Parmigiano-Reggiano on the side.