Linguini alla Puttanesca
Indulge in the bold and robust flavors of Italian cuisine with this tantalizing linguini alla puttanesca recipe. Originating from the vibrant streets of Naples, this dish is a celebration of simplicity and depth, combining the briny essence of olives and capers with the warmth of garlic and the zing of tomatoes. Each twirl of al dente linguini is enveloped in a rich and savory sauce, infused with the flavors of the Mediterranean. Whether served as a quick weeknight meal or a leisurely dinner party entree, linguini alla puttanesca promises to transport your taste buds to the sun-drenched coast of Italy, where every meal is a celebration of life, love, and la dolce vita.
INGREDIENTS:
1/2 cup olive oil
3 garlic cloves, crushed
1 teaspoon red pepper flakes
12 ounces canned tomatoes
2 Tablespoons capers
4 ounces kalamata olives, sliced
1 teaspoon oregano
1-1/2 inches anchovy paste (from tube)
Chopped fresh parsley to taste
Salt and pepper to taste
Hot cooked linguine
3 garlic cloves, crushed
1 teaspoon red pepper flakes
12 ounces canned tomatoes
2 Tablespoons capers
4 ounces kalamata olives, sliced
1 teaspoon oregano
1-1/2 inches anchovy paste (from tube)
Chopped fresh parsley to taste
Salt and pepper to taste
Hot cooked linguine
TO PREPARE:
Combine the olive oil, garlic and red pepper flakes in a saucepan. Cook until the garlic begins to brown, stirring frequently. Stir in the tomatoes, capers, olives and oregano. Bring to a boil; reduce heat.
Simmer for 25 minutes, stirring occasionally. Add the anchovy paste and mix well. Stir in parsley, salt and pepper. Spoon over linguini on a serving platter.
This recipe originally appeared on www.beliefnet.com.
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