Linguine with White Puttanesca
I love Pasta Puttanesca. The olives, capers, anchovies & garlic. But sometimes I want those bold flavors without the tomato, and faster. This is that dish.
The idea is simple: take Linguine Aglio e Olio and add anchovies, olives and capers. No tomato sauce, just olive oil and garlic. It comes together even quicker than the original and makes a perfect weeknight pasta. As for the name, “White Puttanesca” seemed a lot catchier than “Aglio e Olio with Anchovies, Olives and Capers.”
Print
Linguine with White Puttanesca Recipe
- Total Time: 20 mins
- Yield: 4-6 1x
Ingredients
Scale
- 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
Instructions
- 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 the capers and olives. 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.
- Prep Time: 10 mins
- Cook Time: 10 mins
Tools and Ingredients I Use for this Recipe:
Note: This post contains affiliate links. We may earn a commission if you make a purchase through these links.
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!
This dish is fantastic! This is 2and time making your version after spending $21 a couple months back in a local bistro! So glad to have found this, as we are home a lot with this virus & had the items in the pantry!!
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.
Thank you for this recipe! I’m Italian American and my grandma made this every Christmas Eve. No capers or olives but anchovies and walnuts. My favorite dish of the year! Never knew the official name, but now I do!
I’m gonna trying this recipe tomorrow night!! Thank you.
Great. Let me know how it turns out.