Best 3 Linguine Puttanesca Recipes

**Linguine Puttanesca: A Savory Italian Delight**

Originating from the vibrant streets of Naples, Italy, linguine puttanesca is a tantalizing pasta dish that captures the essence of Italian cuisine. This delectable dish features a captivating medley of flavors, textures, and colors, making it a favorite among pasta enthusiasts worldwide. With its vibrant sauce of tangy tomatoes, briny olives, savory capers, and aromatic garlic, linguine puttanesca promises an explosion of flavors in every bite. The addition of anchovies imparts a unique umami depth, while the fresh parsley adds a refreshing touch. Whether you prefer to indulge in the classic recipe or explore variations with seafood or vegetables, linguine puttanesca guarantees a satisfying culinary experience. Embark on a culinary adventure with our carefully curated collection of linguine puttanesca recipes, each offering a unique twist on this timeless Italian dish.

Check out the recipes below so you can choose the best recipe for yourself!

BLOND PUTTANESCA (LINGUINE WITH TUNA, ARUGULA AND CAPERS)

Blond Puttanesca (Linguine With Tuna, Arugula and Capers) image

Garlic, anchovies, capers and tuna come together in this briny, tomato-less take on the classic pasta puttanesca. The sauce is prepared while the pasta cooks, so you can get dinner on the table in no time. If you want to go the extra mile, roughly chopped green pitted olives would be a nice addition, as would topping the dish with toasted panko bread crumbs tossed with lemon zest. Go ahead, drink that glass of falanghina while you're cooking.

Provided by Colu Henry

Categories dinner, lunch, weekday, weeknight, pastas, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Kosher salt
12 ounces linguine
3 tablespoons olive oil
3 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving if desired
10 anchovies, roughly chopped
3 tablespoons capers, rinsed well if salt-packed
5 ounces baby arugula or other young greens, such as pea shoots or kale
1 (6-ounce) jar oil-packed Italian tuna, drained and flaked
1/4 cup chopped Italian parsley, plus more for serving if desired
Black pepper
Flaky salt, for serving (optional)
Lemon wedges, for serving (optional)

Steps:

Bring a large pot of well-salted water to a boil. Add pasta and cook until it is just under al dente, about 7 minutes. Drain, reserving 1 1/2 cups of the pasta cooking water.
While pasta cooks, make the sauce: Heat olive oil in a large skillet over medium-low heat. Add garlic and red-pepper flakes and cook until garlic is pale golden, about 1 minute. Add anchovies and capers and cook until anchovies have melted and capers begin to brown slightly, about 1 to 2 minutes.
Turn heat to medium. Ladle a 1/2 cup of reserved pasta water into the skillet and bring mixture to a simmer. Cook until mixture is reduced by about half, about 2 to 3 minutes. Add in arugula and ladle in an additional 1/2 cup of pasta water, tossing together until wilted. Increase heat to medium-high and scoop pasta directly in to the skillet tossing with sauce until well coated. Add tuna to pasta and toss again until it is just warmed just through, about 1 minute. Ladle in an additional 1/4 cup pasta water or more, to loosen up sauce and toss again. Sprinkle parsley over pasta and toss again. Season with salt and pepper.
Serve in bowls, with flaky salt, a squeeze of lemon, additional parsley and red-pepper flakes, if desired.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 10 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 573 milligrams, Sugar 3 grams, TransFat 0 grams

LINGUINE WITH FRESH PUTTANESCA SAUCE

Linguine With Fresh Puttanesca Sauce image

This is an adopted recipe. Will make any revisions if needed when I make this up. Great easy no cook pasta sauce for the summer when tomatoes are at their peak

Provided by Chabear01

Categories European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb beefsteak tomato, finely chopped
1/2 cup kalamata olive, pitted and chopped
2 tablespoons drained bottled capers, chopped
1/3 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
4 anchovy fillets, patted dry and finely chopped
3 garlic cloves, finely chopped
1/2 teaspoon hot red pepper flakes
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 lb dried linguine

Steps:

Stir together all ingredients except linguine in a large bowl.
Cook linguine.
Reserving 1 cup cooking water and drain linguine in a colander.
Add hot linguine and 1/3 cup pasta cooking water to sauce and toss to coat, adding more water if necessary.
Season with salt and pepper.

LINGUINE PUTTANESCA

Linguine Puttanesca image

Provided by Florence Fabricant

Categories dinner, easy, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Salt
3 tablespoons extra-virgin olive oil
4 cloves garlic, sliced thin
2 pounds ripe plum tomatoes, chopped fine, or a 35-ounce can plum tomatoes drained and chopped fine
8 anchovy fillets, chopped
1 1/2 tablespoons capers
12 black Italian or Greek olives, pitted and chopped
Hot red pepper flakes to taste
1 pound linguine
2 tablespoons minced fresh basil
1 tablespoon minced flat parsley

Steps:

Bring a large pot of salted water to a boil for the linguine.
While the water is heating, place 2 tablespoons of the olive oil in a large skillet, add the garlic and cook over low heat for five minutes, until the garlic softens and becomes fragrant but does not brown. Add the tomatoes.
Increase heat to medium high and cook for 10 minutes, until the tomatoes give off their juices and the sauce begins to thicken. Add the anchovies, capers, olives and red pepper flakes, lower heat to medium and cook about 5 minutes longer.
As soon as the water comes to a boil, add the linguine and cook it until it is al dente, about 7 minutes. Drain and place in a warm serving bowl.
Add the basil, parsley and remaining tablespoon of olive oil to the sauce. Taste it and add a pinch of salt if necessary. Spoon the sauce over the pasta, toss it well and serve at once.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 11 grams, Carbohydrate 95 grams, Fat 14 grams, Fiber 7 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 872 milligrams, Sugar 9 grams

Tips:

Use High-Quality Ingredients: Opt for fresh, flavorful ingredients to elevate the dish's taste. Look for ripe tomatoes, briny olives, and flavorful anchovies.
Don't Overcook the Pasta: Cook the linguine according to the package instructions to achieve the perfect al dente texture.
Sauté the Garlic and Chili Peppers in Good Olive Oil: This step infuses the oil with a delightful aroma and flavor.
Add the Tomatoes and Anchovies Early: This allows the flavors to meld and deepen as the sauce simmers.
Use a Variety of Olives: Incorporate different types of olives, such as Kalamata, black, and green, for a more complex flavor profile.
Add Parsley and Lemon Juice at the End: These ingredients brighten the flavors and add a refreshing touch.
Serve Immediately: Enjoy the pasta while it's hot to fully appreciate the vibrant flavors.

Conclusion:

Linguine Puttanesca is a simple yet delectable dish that showcases the bold flavors of Italian cuisine. With its harmonious blend of briny, spicy, and tangy elements, this pasta dish is a true crowd-pleaser. By following the tips and tricks provided, you can create a restaurant-quality Linguine Puttanesca in the comfort of your own home. So, gather your ingredients, put on your apron, and embark on a culinary journey to Italy with this classic pasta dish. Buon Appetito!