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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 WhitePuttanesca

Linguine with White Puttanesca Recipe

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 4-6 1x



  • 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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