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Pasta Puttanesca

Pasta Puttanesca

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.

⏱ Prep: 10 min ⏱ Cook: 25 min

Ingredients

  • 1 large b linguine pasta (uncooked)
  • 5 fillets anchovies
  • 1.5 cup carrots (minced)
  • 1.25 cup sun-dried tomatoes (chopped)
  • 1.25 cup kalamata olives (chopped and pitted)
  • 3 tbsp capers
  • 1 tsp dried oregano
  • 1 can diced tomatoes
  • 1 tsp red pepper flakes
  • 1.5 tbsp tomato paste
  • 6 piece fresh basil leaves (chopped)
  • 3 tsp garlic (minced)
  • 1.25 cup Parmesan cheese (shredded)
  • 2 tbsp extra virgin olive oil
  • 0 salt and pepper (to taste)

Instructions

  1. Cook the linguine pasta in a large pot of boiling salted water according to package instructions. Drain and set aside.

  2. Heat extra virgin olive oil in a sauté pan over medium heat.

  3. Add minced carrots and anchovy fillets. Cook for about 2 minutes while mashing the anchovies into the oil until they dissolve.

  4. Add 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. Add the cooked pasta and chopped fresh basil leaves. Toss well to coat the noodles evenly with the sauce.

  6. Sprinkle with Parmesan cheese and season with salt and pepper to taste.

  7. Transfer to a serving plate and serve immediately. Enjoy this flavorful pasta puttanesca with your favorite drink or a side of garlic bread.