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Garlic & Herb Linguine with Puttanesca Sauce

Servings: 2 | Prep: 10 mins | Cook: 20 mins

The well-deserved fame of Puttanesca spread from the neighborhoods of Naples to the world. Why? It’s a sauce that’s easy and fast to make: pungent, irresistible, addictive. Need we say more?


1 Pack (9 oz.) Nuovo Pasta Long Cut Garlic and Herb Linguine 
2 Tbsp Olive oil
2 Cloves garlic, chopped fine
4 Anchovy fillets, chopped (optional)
Calabrian chili peppers (hot red chili flakes) to taste 
1 Tbsp Capers, drained 
¼ Cup Kalamata olives, pitted and sliced 
One 14-ounce Can Crushed plum tomatoes
Salt to taste
1 Tbsp Fresh parsley, chopped


  1. Place oil and garlic in a small saucepan and cook over medium heat for a few minutes or until soft and golden.
  2. Add chili peppers and anchovies and cook for a minute.
  3. Add olives, capers, and tomatoes and cook for 20 minutes.
  4. Season with salt to taste.
  5. Cook pasta separately in salted boiling water according to package directions.
  6. Drain and place on a serving platter.
  7. Spoon sauce on top and sprinkle with fresh parsley.