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Easy Pasta Puttanesca with Linguine
Ready in minutes, this Easy Pasta Puttanesca with Linguine is on the table in less than 30 minutes.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Dinner, lunch
Cuisine:
Italian
Keyword:
pasta, pasta puttanesca
Servings:
6
Calories:
421
kcal
Author:
Kellie
Ingredients
1
tablespoon
Olive oil
1
tablespoon
Crushed Red Pepper Flakes
1
tablespoon
Capers
2
Anchovie filets
minced
3
Garlic cloves
minced
1 1/2
cups
sliced California Black Ripe Olives
1/2
cup
Parmesan Cheese
2
tablespoons
chopped Basil
1
tablespoon
chopped Oregano
1 32
ounce
can whole Plum Tomatoes
crushed into bite sized pieces
1
lb
linguine
Instructions
Cook the pasta according to package directions while you make the sauce. Reserve 1 cup of the cooking liquid.
Add the olive oil to a large skillet over medium heat.
Stir in the garlic, anchovies, capers and red pepper flakes. Cook for 1 minute.
Add the olives and tomatoes to the pan. Bring to a boil. Stir in the cheese, basil, oregano and pasta tossing to combine.
Add 1 cup of the pasta water to the sauce.
Serve immediately with extra cheese, olives, and herbs, if desired.
Notes
Sauce can be made up to 24 hours in advance and stored in an airtight container, refrigerated.
Nutrition
Calories:
421
kcal
|
Carbohydrates:
65
g
|
Protein:
15
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Cholesterol:
6
mg
|
Sodium:
731
mg
|
Potassium:
602
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
1940
IU
|
Vitamin C:
21.9
mg
|
Calcium:
170
mg
|
Iron:
2.2
mg