Best 3 Linguine Puttanesca Recipes
Linguine puttanesca is a classic Italian pasta dish that is bursting with flavor. It is traditionally made with tomatoes, garlic, capers, olives, anchovies, and chili peppers. The combination of these ingredients creates a salty, savory, and slightly spicy sauce that is perfect for coating linguine noodles. This dish is quick and easy to prepare, making it a great option for a weeknight meal. It is also a versatile dish that can be customized to your liking. For example, you can add more or less chili peppers depending on your spice tolerance, or you can use different types of olives or capers. Linguine puttanesca is a delicious and satisfying dish that is sure to please everyone at the table.
Check out the recipes below so you can choose the best recipe for yourself!
BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)
Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, pastas, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
- While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
- Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
- Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.
Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams
LINGUINE WITH FRESH PUTTANESCA SAUCE
This is an adopted recipe. Will make any revisions if needed when I make this up. Great easy no cook pasta sauce for the summer when tomatoes are at their peak
Provided by Chabear01
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Stir together all ingredients except linguine in a large bowl.
- Cook linguine.
- Reserving 1 cup cooking water and drain linguine in a colander.
- Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary.
- Season with salt and pepper.
LINGUINE PUTTANESCA
Provided by Florence Fabricant
Categories dinner, easy, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil for the linguine.
- While the water is heating, place 2 tablespoons of the olive oil in a large skillet, add the garlic and cook over low heat for five minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.
- Increase heat to medium high and cook for 10 minutes, until the tomatoes give off their juices and the sauce begins to thicken. Add the anchovies, capers, olives and red pepper flakes, lower heat to medium and cook about 5 minutes longer.
- As soon as the water comes to a boil, add the linguine and cook it until it is al dente, about 7 minutes. Drain and place in a warm serving bowl.
- Add the basil, parsley and remaining tablespoon of olive oil to the sauce. Taste it and add a pinch of salt if necessary. Spoon the sauce over the pasta, toss it well and serve at once.
Nutrition Facts : @context http, Calories 582, UnsaturatedFat 11 grams, Carbohydrate 95 grams, Fat 14 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 872 milligrams, Sugar 9 grams
Tips:
- For an authentic puttanesca sauce, use anchovies that have been packed in salt. These anchovies have a more intense flavor than those packed in oil.
- If you don't have capers, you can use a combination of green olives and chopped sun-dried tomatoes.
- To add a little heat to the sauce, add a pinch of red pepper flakes.
- Don't overcook the pasta. Linguine is best when cooked al dente, or slightly firm to the bite.
- Garnish the pasta with chopped fresh parsley or basil before serving.
Conclusion:
Linguine puttanesca is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. With its combination of briny anchovies, salty capers, and sweet tomatoes, this dish is sure to please everyone at the table. So next time you're looking for a quick and flavorful pasta dish, give linguine puttanesca a try. You won't be disappointed!
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