Black Linguine alla Puttanesca
An intense, flavorful Italian sauce made entirely from pantry staples and ready in just 20 minutes. Bold flavor, zero fuss. Make it with black squid linguine to impress your guests.
Servings: 6
Calories: 377kcal
Ingredients
- 1 package black squid ink linguine 456 g
- 4 tablespoons olive oil 60 ml
- 4 garlic cloves thinly sliced 20 g
- 1 28 oz can whole peeled tomatoes with their juices 800 g
- 1/3 cup black olives pitted and roughly chopped 60 g
- 4 tablespoons baby capers 60 g
- 1 2 oz can can anchovy fillets roughly chopped 60 g
- 1 teaspoon dried oregano 5 g
- Peperoncino red pepper flakes, to taste
- Fresh parsley chopped, for serving
Instructions
- In a deep skillet over medium heat, sauté the garlic in olive oil until it starts to turn golden. Add the anchovies and cook for about 5 minutes total.
- Add the tomatoes with all their juices and crush them with a fork. Cook for 5 more minutes.
- Add the olives, capers, oregano, and peperoncino. Cook over medium heat for 8 to 10 minutes, until the sauce thickens.
- Meanwhile, cook the pasta al dente in a pot of salted boiling water.
- Turn off the heat, add the pasta to the sauce, toss well, and serve immediately topped with fresh parsley.
Notes
- Don't salt the sauce before tasting — the anchovies, olives, and capers provide plenty of salt on their own.
- To make it vegetarian: leave out the anchovies and add an extra teaspoon of capers and a pinch of salt.
- The sauce keeps for 5 to 7 days in the fridge and freezes well for up to 3 months.
- Squid ink linguine create a stunning visual contrast against the red sauce.
Nutrition
Calories: 377kcal | Carbohydrates: 57g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 0.1mg | Sodium: 270mg | Potassium: 186mg | Fiber: 3g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg