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Linguine Puttanesca Napoletana | Have U Covered in the Kitchen | Zoom cooking class promo
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Linguine Puttanesca Napoletana | Have U Covered in the Kitchen | Zoom cooking class promo

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Sometimes in life you have to work with what you have. Keep it simple. Enter Linguine Puttanesca. I loved showing everyone how I make one of the best dishes in the whole world. Simple, pure ingredients make this perfect for Sunday dinner or just about any weekday meal. Join one of my zoom classes – I would love to see you! Develop culinary confidence, learn a tip or two, all while having fun and making delicious food!

Linguine Puttanesca

A timeless, simple and delicious Napoletana recipe made with pantry-staples.

SERVINGS
4
PREP TIME
10 mins
COOK TIME
30 mins
Ingredients

1 cup oil-cured black olives
3 tbsp capers, rinsed
crushed red pepper flakes (to taste)
1 lb linguine or other long pasta
3 tbsp olive oil
3 chopped garlic cloves
4 anchovy filets in oil
1 – 28 ounce can of whole peeled San Marzano tomatoes
Freshly ground black pepper
Chopped fresh parsley and/or basil for garnish
Instructions

1. In a large bowl, drain the tomatoes and crush them with hands or crusher and set aside.
2. Heat 2-3 tablespoons of olive oil on a skillet and brown the garlic and anchovies over low to medium heat.
3. Add the tomatoes to the skillet with some salt and pepper.
4. Raise the flame to medium and let it sauté, while stirring, for about 10 minutes. Then stir in the olives, capers and red pepper flakes.
5. Lower it to simmer. Cook the pasta al dente in salted water. Drain it and toss the linguine in the skillet with one tablespoon of olive oil. Taste it and add salt if needed (it is already salted due to the capers and anchovies so you may not need any).
6. Garnish with parsley and/or basil.

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