Linguine Puttanesca Recipe

Ingredients

• 800 g (28 oz)whole peeled tomatoes
• 60 ml (4 tablespoons)extra virgin olive oil
• 30 ml (2 tablespoons)freshly grated garlic
• 1.25 ml (¼ teaspoon)red pepper flakes
• 150 g (1 cup)roughly chopped olives
• 30 ml (2 tablespoons)capers
• 1.25 ml (¼ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)freshly ground coarse black pepper
• 5 ml (1 teaspoon), optionalmiso paste
• 454 g (1 pound)linguine
• To taste, optionalgrated Parmesan cheese, for serving

Instructions

1. 1

   Crush tomatoes

   Put the whole tomatoes in a large bowl and squeeze them by hand until crushed into a thick sauce. Set aside.

2. 2

   Fry garlic

   Warm the olive oil in a large frying pan over medium heat. Add the grated garlic and red pepper flakes, and fry for 60 to 90 seconds, until fragrant.

3. 3

   Simmer sauce

   Add the tomatoes, olives, capers, salt, pepper and miso, if using, straight away. Stir well, lower the heat and simmer uncovered for 20 minutes.

4. 4

   Cook linguine

   Meanwhile, cook the linguine according to the packet instructions until al dente. Drain it, add it to the pan of sauce and toss well.

5. 5

   Finish and serve

   Sprinkle with grated Parmesan if desired, then serve.

What is linguine puttanesca?

Puttanesca is an Italian pasta dish associated with Naples, known for its tomato sauce and assertive flavours from ingredients such as olives, capers and garlic. This version coats linguine in a quick, simmered sauce made from tinned tomatoes.

The olives and capers bring salty, savoury notes, while chilli adds a gentle kick. Miso is an optional addition here, lending further savouriness without changing the basic character of the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 639 calories, 17g protein, 96g carbs, 21g fat.

The linguine supplies most of the carbohydrates, while olive oil and olives contribute much of the fat. The tomatoes, olives and optional Parmesan provide some protein, but the listed per-serving protein is modest; serve with a side of vegetables or a suitable protein-rich accompaniment to make the plate more varied.

The sauce ingredients

Tomatoes: Crushing the whole peeled tomatoes by hand leaves a thick, uneven texture that clings well to the pasta. Tinned tomatoes also make the sauce practical to cook year-round.

Olives and capers: Both add a salty, tangy edge, so taste the sauce before adding extra salt. Their size and saltiness vary, and rinsing capers can soften their briny flavour.

Miso: This is optional, not a traditional requirement for puttanesca. Stir it in with the other sauce ingredients so it disperses as the tomatoes simmer.

Fry the garlic briefly

Heat the oil over medium heat and add the garlic and chilli flakes once it is warm. Fry for just 60 to 90 seconds, until fragrant; the garlic should not turn dark or bitter.

Have the tomatoes ready to add immediately after this step. They cool the pan and stop the garlic from continuing to fry.

Simmer for a thick sauce

Leave the pan uncovered as the sauce simmers for 20 minutes. This gives some of the liquid time to evaporate and lets the tomato, olive and caper flavours mingle.

Keep the heat low and check that the sauce is gently bubbling rather than boiling hard. Stir occasionally to prevent sticking.

Cook the pasta al dente

Follow the packet timing for al dente linguine, as cooking times differ between brands. The pasta should be tender but still have a slight firmness at the centre.

Drain it and toss it with the finished sauce in the pan, as directed. This helps coat the strands evenly before serving.

Serving ideas

Serve the linguine straight away, with grated Parmesan if you like. A simple green salad or steamed vegetables can add freshness alongside the salty, rich sauce.

Because olives, capers and Parmesan can all contribute saltiness, taste the finished dish before seasoning further at the table.

Recipe notes & tips

• Crush the tomatoes in a bowl to contain the juice and keep the sauce thick.
• Measure the garlic and chilli before heating the oil so they can go into the pan together.
• Add the tomatoes as soon as the garlic becomes fragrant to avoid browning it too far.
• Taste the sauce before adding more salt because olives and capers are already salty.
• Use the packet guidance for al dente linguine rather than relying on a fixed cooking time.
• Grate the Parmesan just before serving for the freshest flavour.

Variations

• Adjust the heat: Use fewer or more red pepper flakes to suit your preference.
• Skip the miso: Leave it out for a simpler tomato, olive and caper sauce.
• Choose different olives: Use your preferred pitted olives, chopped to a similar size.
• Add extra vegetables: Serve with a side of greens for a fresher plate.
• Finish with herbs: Scatter over chopped parsley or basil just before serving.

Common mistakes to avoid

• Burning the garlic: Keep it over medium heat and add the tomatoes after 60 to 90 seconds.
• Boiling the sauce hard: Lower the heat so it simmers gently for the full 20 minutes.
• Over-salting: Taste after the olives and capers have cooked into the sauce before adding more.
• Overcooking the linguine: Follow the packet timing and check it for a little firmness.
• Skipping the toss: Mix the drained pasta thoroughly with the sauce so the strands are coated.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat gently in a pan or microwave, adding a small splash of water if the sauce has thickened; the pasta is best freshly cooked.

Frequently asked questions