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LINGUINI ALLA PUTTANESCA


There’s no elegant way to say this—Puttanesca comes from the Italian word for harlot. And believe me, you’ll be enticed by the aroma and flavor of this pasta sauce.


This puttanesca sauce [poot-tah-NEHS-skah] has big flavors in it, namely from anchovies, olives, and capers. But those strong flavors balance out perfectly.

If you don’t like anchovies, you may be tempted to omit them. Don’t! There aren’t that many, and the flavor isn’t the same without them. I recommend using anchovy paste, not fillets—it’s convenient and can be stored in the refrigerator indefinitely. Find tubes of paste in the same aisle as canned tuna.

Olives and capers are the other flavor keys to this dish. Kalamatas are Greek olives with a salty, fruity flavor; capers are sun-dried, pickled flower buds (they look like green peppercorns). Both are common in grocery stores—look for them with the condiments.




List of Ingredients




MAKING THE LINGUINI
LINGUINI ALLA PUTTANESCA
(Makes 6 Cups)
Work Time: 15 Minutes
Cook Time: 30 Minutes

Cook:
1 lb. dry linguini

Saute in 2 T. Olive Oil:
1 T. garlic, minced
1 t. anchovy paste
1/4 t. crushed red pepper flakes

Add and Simmer:
3 cups (two 14.5-oz. cans) canned diced tomatoes with juice
2 T. oil-packed sun-dried tomatoes, minced
1 T. brown sugar
2 t. balsamic vinegar

Add:
1/4 cup kalamata olives, pitted
and slivered
3 T. chopped fresh oregano
(or 1 1/2 t. dried)
3 T. chopped fresh parsley
2 T. brined capers, drained

Salt to taste

Optional—
Top Each Serving with:
3–4 T. oil-packed albacore tuna, drained, in large chunks





Recipe