Photo by Romulo Yanes
Puttanesca sauce is normally cooked, but we developed a quick and easy version that doesn't require cooking.
Recipe information
Total Time
30 minutes
Yield
Makes 4 main-course servings
Ingredients
1 lb beefsteak tomatoes, finely chopped
1/2 cup Kalamata olives, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
2 tablespoons red-wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 lb dried linguine
Preparation
Step 1
Stir together all ingredients except linguine in a large bowl.
Step 2
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.
Step 3
Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary. Season with salt and pepper.
