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Linguine with WhitePuttanesca

Linguine with White Puttanesca Recipe

  • 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.
  • Prep Time: 10 mins
  • Cook Time: 10 mins