Linguine Puttanesca

Spicy tomato pasta loaded with briny olives, capers, anchovies, and garlic for a bold Mediterranean flavor.

Ingredients

• •1 pound linguine pasta
• •1.5 pounds fresh plum tomatoes
• •4 garlic cloves, minced
• •6 anchovy fillets
• •1 cup Kalamata olives, pitted
• •3/4 cup green olives, pitted
• •1/3 cup capers
• •1/3 cup extra virgin olive oil
• •1/2 teaspoon red pepper flakes
• •Salt and black pepper to taste
• •2 tablespoons fresh parsley, chopped

Instructions

1. 1Bring a large pot of salted water to boil and cook the linguine according to package directions until al dente.
2. 2Meanwhile, dice the fresh plum tomatoes and set aside.
3. 3Heat the olive oil in a large skillet over medium heat and add the minced garlic and red pepper flakes.
4. 4Sauté the garlic for about 1 minute until fragrant, then add the anchovy fillets and stir until they dissolve into the oil.
5. 5Add the diced plum tomatoes to the skillet and simmer for 5-7 minutes, allowing them to break down slightly.
6. 6Stir in the Kalamata olives, green olives, and capers, and simmer for another 3-4 minutes.
7. 7Taste the sauce and adjust the seasoning with salt and pepper as needed.
8. 8Drain the cooked linguine and add it directly to the skillet with the sauce.
9. 9Toss the pasta gently with the sauce until well combined and heated through.
10. 10Divide the linguine puttanesca among serving bowls and garnish with fresh chopped parsley.

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