Black Linguini alla Puttanesca

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Pasta alla puttanesca.Black Linguini alla puttanesca - SAVOIR FAIRE by enrilemoineWith Lent here, it is  time for me to share these delicious black linguini alla puttanesca.

Black Linguini alla puttanesca - SAVOIR FAIRE by enrilemoineAlthough I prepared the recipe with black linguini, made with squid ink, brought from Italy and bought at Marky’s, a gourmet grocery store here in Miami, this sugo alla puttanesca can be eaten with any kind of noodles

Black Linguini alla puttanesca - SAVOIR FAIRE by enrilemoineI used these linguini because I like the contrast with the red puttanesca but also because since puttanesca calls for anchovies, I thought it would be perfect to have ink squid noodles.

Black Linguini alla puttanesca - SAVOIR FAIRE by enrilemoineIn Italian, the word putta means prostitute, so, literally, pasta alla puttanesca is pasta in the prostitutes’s style.

Black Linguini alla puttanesca - SAVOIR FAIRE by enrilemoineIn fact, this is a sauce as simple as it is tasty, which, except for the garlic, is prepared without fresh ingredients, such as even a prostitute would have in his kitchen: tomatoes, olives, capers, anchovies, oregano and peperoncino.

Black Linguini alla puttanesca - SAVOIR FAIRE by enrilemoineI garnish it with fresh parsley because I like the contrast of colors and flavors that it brings.

Black Linguini alla puttanesca - SAVOIR FAIRE by enrilemoineSince some of the ingredientes like the olives, capers and anchovies, are salty, I don’t add any salt.  I hope you like my recipe.

Black Linguini alla puttanesca - SAVOIR FAIRE by enrilemoine

Black Linguini alla puttanesca - SAVOIR FAIRE by enrilemoine
5 from 5 votes

Black Linguini alla Puttanesca

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4

Ingredients

  • 1 package of pasta cooked al dente spaghetti or linguini
  • 4 tablespoons olive oil
  • 4 cloves garlic fillet
  • 1 28-oz can of peeled tomatoes with their juice
  • cup black olives seeded, minced
  • 4 tablespoons baby capers
  • 1 can of anchovy fillets minced
  • 1 teaspoon dried oregano
  • Peperoncino red pepper flakes

Instructions

  • In a deep frying pan over medium heat, sauté the garlic in olive oil, until it begins to get golden brown, about 5 minutes.
  • Add tomatoes and mash them with a fork.
  • Add the olives, capers, anchovies, oregano and peperoncino and cook for about 8-10 minutes.
  • Toss peperoncino, add the pasta, stir and serve with chopped parsley.

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