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Quick Pasta Puttanesca
80% authentic · Italian
A simplified version of Pasta Puttanesca, using pre-pitted olives and capers, and potentially jarred minced garlic for speed, while retaining the core flavor profile.
Ingredients
- Linguine350g
- Canned crushed tomatoes400g
- Garlic, minced3 cloves
- Anchovy paste1 tbsp
- Pitted black olives, sliced100g
- Capers, drained1.5 tbsp
- Red pepper flakes1/4 tsp
- Olive oil3 tbsp
- Dried oregano1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
- 2
Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 3
Stir in anchovy paste and red pepper flakes. Cook for 1 minute.
- 4
Add crushed tomatoes, sliced olives, capers, and dried oregano. Simmer for 5-7 minutes.
- 5
Add drained linguine to the sauce. Toss to combine, adding a splash of pasta water if needed.
- 6
Season with salt and pepper. Serve hot.
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