Puttanesca Linguine

Instructions

1. Boil the linguine in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Finely chop the anchovy, garlic, black olives, Italian parsley, capers, and chili flakes separately. Set aside 2-3 Italian parsley leaves for garnish.
3. Heat 1 tbsp olive oil in a pan and cook the garlic, anchovy, and chili flakes in that order over low heat.
4. Add the chopped black olives, Italian parsley, capers, and tomato puree in order, and cook together.
5. Simmer the sauce gently until it reduces down to a thick consistency.
6. Add the linguine and toss over low heat until the sauce coats the noodles evenly. If the sauce is too thick, loosen it with a little pasta water.
7. Transfer to a plate and spoon over any sauce left in the pan. Finish with a drizzle of olive oil, pepper, grated Grana Padano, and the reserved Italian parsley leaves.

Tips

• If you don’t have canned tomato puree, chopped cherry tomatoes (7-8 of them) work fine too. Regular round tomatoes tend to be tarter than Italian tomatoes, so cherry tomatoes are the better substitute.
• Anchovy, chili flakes, olives, capers, and tomato puree are each bold, assertive ingredients on their own — this dish really hits the spot on a tiring day when you’re craving something punchy.
• Pair it with a beer or a glass of wine after a long day, and it feels like it washes the exhaustion away.
• Mopping up the leftover sauce with bread is satisfying — you get to clean the plate completely.

Puttanesca Linguine
Equipment: pot, frying pan, knife, cutting board
Ingredients (1 serving)

- linguine 90g
- tomato puree 200g
- olives 7 (black olives)
- anchovy fillets 2
- red chili flakes 3
- garlic 2 cloves
- parsley 15g (reserve 2-3 leaves for garnish)
- capers 15g
- Grana Padano cheese 1 tbsp, grated
- olive oil 4 tbsp
- salt 1 tbsp (for pasta water)
- salt a pinch
- black pepper a pinch

Instructions
1. Boil the linguine in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Finely chop the anchovy, garlic, black olives, Italian parsley, capers, and chili flakes separately. Set aside 2-3 Italian parsley leaves for garnish.
3. Heat 1 tbsp olive oil in a pan and cook the garlic, anchovy, and chili flakes in that order over low heat.
4. Add the chopped black olives, Italian parsley, capers, and tomato puree in order, and cook together.
5. Simmer the sauce gently until it reduces down to a thick consistency.
6. Add the linguine and toss over low heat until the sauce coats the noodles evenly. If the sauce is too thick, loosen it with a little pasta water.
7. Transfer to a plate and spoon over any sauce left in the pan. Finish with a drizzle of olive oil, pepper, grated Grana Padano, and the reserved Italian parsley leaves.

https://hong-recipe.pages.dev/en/recipes/puttanesca-linguine/