Saturday, December 1, 2012

Linguine alla puttanesca

The meaning of comfort food derived from this dish, at least I like to think so. You will find it to be briny, spicy and savory; it is so delicious that if you haven't made it yet I urge you to do it.   You will probably have all you need right in your pantry.

Linguine alla Puttanesca


  • 1 12oz can of Italian style diced tomatoes
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 garlic gloves, chopped
  • 10 anchovy fillets, drained and chopped
  • 3/4 cup black olives, pitted and chopped
  • 1 Tbsp capers, rinsed
  • Pinch of cayenne pepper
  • 1 box of whole wheat Linguine
  • Kosher salt to taste
  1. Heat oil in a heavy-bottom pan, add the garlic and cook over low heat, stirring frequently, for about 2 minutes.  Add the anchovies and mash them to a pulp with a wooden fork. Add the olives, capers, and the tomatoes and season with cayenne pepper.  Cover and simmer for 25 minutes.
  2. Meanwhile, bring a pan of lightly salted water to a boil,  Add the pasta, return to a boil and cook according to the box directions or until "al dente".  Drain and transfer to a warmed serving dish.
  3. Spoon the Puttanesca Sauce into the dish and toss the pasta.
Oh my! This was a very delicious and quick meal!

Buon Appetito

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