Linguine with White Puttanesca

Linguine with WhitePuttanesca
My last blog post featured Pasta alla Puttanesca, a classic Italian sauce made from tomatoes, olives, capers, anchovies and garlic. Tonight I was craving some of those flavors but did not want to make a tomato based sauce.

So I thought why not make kind of a Linguine Aglio e Olio (Linguine with Oil and Garlic), adding anchovies, olives and capers. Boy, was it good and it is even quicker to make than it’s tomato based counterpart. A perfect weeknight pasta dish. As for the name, “White Puttanesca” seemed a lot catchier than “Aglio e Olio with Anchovies, Olives and Capers”.

Linguine with White Puttanesca Recipe

Prep time: | Cook time: | Total time:

Serves 4-6

1/2 cup extra-virgin olive oil
2 cloves garlic, chopped
6 anchovy fillets, chopped
pinch of salt
pinch of crushed red pepper
1 tablespoon capers
12 oil-cured black olives, pitted
1 pound linguine

  1. Bring a pot of generously salted water to a boil. Add the linguine and cook uncovered over high heat until al dente.
  2. After you add the pasta to the pot, heat olive oil in a large sauté pan over medium high heat. Add garlic, anchovies, salt and red pepper. Cook until garlic starts to soften.
  3. Add capers and olives, and oregano. Continue cooking until garlic is lightly browned.
  4. Drain pasta, add to pan with the sauce and stir vigorously until well combined and the linguine is coated with the oil.
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  1. I really enjoy this recipe, just from reading it. This made my mouth water! I have placed your blog on my blog roll and I am glad you are back to posting. I have been looking forward to your next recipe. I like to try all of these recipes that my family never made. Anyway thanks and I cannot wait to try this one!

  2. I’m in love with the photo! And the dish, of course. 🙂

  3. Oh-my-goodness!! That looks amazing!! I am always looking for a new pasta recipe to try, I think this is the one I have been looking for! Thank you so much for the post and great blog!

  4. This reminds me of a lovely white clam sauce…but better! 😀

  5. Would it be a sin to add a tiny, tiny piece of red chilli to this? Also, with the olive oil do you think a cold-pressed oil would give more flavour and balance? I really like Italian food and the blog is a great representation of the style! Thanks.

  6. Hi,

    Oregano is listed in the Instructions but does not appear on the Ingredient’s list.


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