Linguine with White Puttanesca 
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
- Bring a pot of generously salted water to a boil. Add the linguine and cook uncovered over high heat until al dente.
- 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.
- Add capers and olives, and oregano. Continue cooking until garlic is lightly browned.
- Drain pasta, add to pan with the sauce and stir vigorously until well combined and the linguine is coated with the oil.
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!
Such a light and lovely meal!
I’m in love with the photo! And the dish, of course.
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!
This reminds me of a lovely white clam sauce…but better!
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.
Hi,
Oregano is listed in the Instructions but does not appear on the Ingredient’s list.