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Garlic & Herb Linguine with Puttanesca Sauce
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?
Ingredients
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
Directions
Place oil and garlic in a small saucepan and cook over medium heat for a few minutes or until soft and golden.
Add chili peppers and anchovies and cook for a minute.
Add olives, capers, and tomatoes and cook for 20 minutes.
Season with salt to taste.
Cook pasta separately in salted boiling water according to package directions.
Drain and place on a serving platter.
Spoon sauce on top and sprinkle with fresh parsley.