Linguine Puttanesca

This recipe is best when served with lots of anchovies
Staff Writer
Linguine Puttanesca
Jeffrey Gurwin

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.

4
Servings
613
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
18g
28%
Sugar
8g
N/A
Saturated Fat
3g
13%
Cholesterol
5mg
2%
Protein
19g
38%
Carbs
95g
32%
Vitamin A
88µg
10%
Vitamin B6
0.4mg
18%
Vitamin C
28mg
47%
Vitamin D
0.1µg
N/A
Vitamin E
4mg
18%
Vitamin K
30µg
37%
Calcium
85mg
9%
Fiber
7g
28%
Folate (food)
53µg
N/A
Folate equivalent (total)
53µg
13%
Iron
3mg
18%
Magnesium
92mg
23%
Monounsaturated
12g
N/A
Niacin (B3)
4mg
22%
Phosphorus
283mg
40%
Polyunsaturated
3g
N/A
Potassium
783mg
22%
Riboflavin (B2)
0.1mg
8.3%
Sodium
827mg
34%
Thiamin (B1)
0.2mg
12.4%
Zinc
2mg
14%