Pasta Puttanesca Recipe

A flavorful linguine dish tossed in a sauce of anchovies, olives, capers, and sun-dried tomatoes, simmered in rich tomato base and finished with basil and Parmesan.

📝 Ingredients

• 1 lb linguine pasta (uncooked)
• 5 fillets anchovies
• 1/2 cup carrots (minced)
• 1/4 cup sun-dried tomatoes (chopped)
• 1/4 cup kalamata olives (chopped and pitted)
• 3 tablespoons capers
• 1 teaspoon dried oregano
• 1 can (28 oz) diced tomatoes
• 1 teaspoon red pepper flakes
• 1 1/2 tablespoon tomato paste
• 5 to 6 pieces fresh basil leaves (chopped)
• 3 teaspoons garlic (minced)
• 1/4 cup Parmesan cheese (shredded)
• 2 tablespoons extra virgin olive oil
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Cook the linguine pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.
2. 2Heat extra virgin olive oil in a sauté pan over medium heat.
3. 3Add minced carrots and anchovy fillets. Cook for about 2 minutes while mashing the anchovies into the oil until they dissolve.
4. 4Add garlic, sun-dried tomatoes, kalamata olives, capers, diced tomatoes, dried oregano, red pepper flakes, and tomato paste. Stir and bring to a boil. Cover and simmer for 12 to 17 minutes to let the flavors blend.
5. 5Add the cooked pasta and chopped fresh basil leaves. Toss well to coat the noodles evenly with the sauce.
6. 6Sprinkle with Parmesan cheese and season with salt and pepper to taste.
7. 7Transfer to a serving plate and serve immediately. Enjoy this flavorful pasta puttanesca with your favorite drink or a side of garlic bread.