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
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Imran Kiyani
[email protected]This recipe is a bit too salty for my taste, but it's still a good recipe.
Mr.Danish Mr.Danish1477
[email protected]I'm not a huge fan of anchovies, but I really enjoyed this recipe.
Tayyab Kamoka
[email protected]This recipe is a great way to use up leftover pasta and vegetables.
Zelex beteskio
[email protected]I love this recipe! It's so easy to make, and it's always a hit with my family and friends.
Aduhuba Blessing
[email protected]This recipe is a bit too spicy for my taste. I think I'll use less red pepper flakes next time.
Zeeshan Rajput
[email protected]I'm not a big fan of tomatoes, but I really enjoyed this recipe. The tomatoes add a nice sweetness to the dish.
MdNahim mdNahim
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids love the salty anchovies and briny capers.
Abubakar Sillah
[email protected]I've made this recipe several times, and it always turns out great. It's a great weeknight meal because it's so quick and easy to make.
Namulindwa Catherine
[email protected]This recipe is a bit too salty for my taste. I think I'll use half the amount of anchovy paste next time.
Martin L
[email protected]I'm not a huge fan of anchovies, but I really enjoyed this recipe. The anchovy flavor is subtle, and it's balanced out by the other ingredients.
Gurwinder Sangha
[email protected]This recipe is so simple, yet so flavorful. I love the combination of the salty anchovies and briny capers.
Taskiya
[email protected]I made this recipe for a party last weekend, and it was a huge success! Everyone loved it.
Rayne “Cyanide revenge -killjoy” Bogner
[email protected]This recipe is a great way to use up leftover pasta. I always have some linguine in the pantry, so it's easy to whip up a quick and tasty meal.
Mary Kivuva
[email protected]I've been cooking this recipe for years, and it never fails to impress. It's so easy to make, and it's always a hit with my guests.
hotfiredealz
[email protected]My family thought this recipe was just okay, but I thought it was absolutely delicious! I used a high-quality anchovy paste and capers, and I think that made all the difference.