Linguine with Puttanesca Sauce

Linguine with Puttanesca Sauce
Photo by Romulo Yanes


  • ½ cup fresh flat-leaf parsley
  • 4 anchovy fillets
  • ½ cup Kalamata olives
  • 1/3 cup fresh basil
  • 2 tablespoons red-wine vinegar
  • 6 tablespoons extra-virgin olive oil
  • 1 pound beefsteak tomatoes
  • + 4 more ingredients
    • 1 pound dried linguine
    • 2 tablespoons bottled capers
    • 3 garlic cloves
    • ½ teaspoon dried hot red pepper flakes

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 i...

View full recipe at Epicurious


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