Linguini alla Puttanesca
This puttanesca sauce [poot-tah-NEHS-skah] has big flavors in it,
namely from anchovies, olives, and capers. But those strong flavors
balance out perfectly.
Cook:
1 lb. dry linguini
Saute in 2 T. Olive Oil:
1 T. garlic, minced
1 t. anchovy paste
1/4 t. red pepper flakes
Add and Simmer:
3 cups (two 14.5-oz. cans) canned diced tomatoes with juice
2 T. oil-packed sun-dried tomatoes, minced
1 T. brown sugar
2 t. balsamic vinegar
Add:
1/4 cup kalamata olives, pitted and slivered
3 T. chopped fresh oregano (11/2 t. dried)
3 T. chopped fresh parsley
2 T. brined capers, drained
Salt to taste
Optional—
Top Each Serving with:
3–4 T. oil-packed albacore tuna, drained and flaked into
large chunks
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Cook pasta according
to package directions.
Saute the garlic, anchovy paste, and pepper flakes in a saute
pan over medium heat. Stir, cooking for 30 seconds—it will
smell strong because of the anchovies.
Add tomatoes, sun-dried tomatoes, brown sugar, and vinegar;
stir to combine. Simmer sauce until slightly reduced, 10–15
minutes.
While sauce simmers, prepare olives and herbs; pour capers into
a small dish—it’s easier to measure them that way.
Add the olives, herbs, capers, and salt to the sauce, plus
some pasta cooking water if it seems thick. Transfer the sauce to
a large shallow bowl and top with the drained pasta. Toss until
pasta is evenly coated with sauce.
Top servings of pasta with optional tuna before serving. |
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Nutrition facts (Per 1 cup):
