Best 9 Linguini Puttanesca Recipes

LINGUINE PUTTANESCA

Steps:

• 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.

LINGUINE WITH TUNA PUTTANESCA

Steps:

• Bring a large pot of salted water to a boil. Add the linguine and cook until al dente.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and crushed red pepper and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt.
• Drain the pasta, reserving 1/2 cup of the cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with black pepper and garnish with more basil.

SPAGHETTI PUTTANESCA

Steps:

• Heat the oil in a non-stick pan over a medium-low heat. Add the onion along with a generous pinch of salt and fry for 10 mins, or until soft. Add the garlic and chilli, if using, and cook for a further minute.
• Stir the tomatoes, anchovies, olives and capers into the onion, bring to a gentle simmer and cook, uncovered, for 15 mins. Season to taste.
• Meanwhile, bring a large pan of salted water to the boil. Cook the spaghetti following pack instructions, then drain and toss with the sauce and parsley.

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)

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.

LINGUINE WITH PUTTANESCA SAUCE

Steps:

• Stir together all ingredients except linguine in a large bowl.
• Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 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

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.

LINGUINE PUTTANESCA RECIPE

Steps:

• 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 set over medium heat. 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 package instructions for al dente. Drain the pasta and add to the pan of simmered puttanesca sauce. Toss well; serve with grated parmesan if desired.

LINGUINE WITH NO-COOK PUTTANESCA SAUCE

Steps:

• Boil water and cook linguine.
• Meanwhile, in a large bowl, stir tomatoes with all the other ingredients except basil Drain linguine.
• Add linguine and basil to tomato mixture.
• Toss well.
• Enjoy.

LINGUINE WITH FRESH PUTTANESCA SAUCE

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.