| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 20 min |
| Cook: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon minced shallots
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Anchovy fillets, medium chop
- 1/2 cup large capers, rinsed of brine
- 1 cup pitted gaeta or kalamata olives
- 1/2 cup dry white wine
- 1/4 cup fresh clam juice
- 2 cups plum tomato, medium diced
- 2 cups marinara sauce
- 1 1/2 pounds linguini
- Salt and pepper
- Chopped parsley leaves, for garnish
Instructions
- In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets. Sweat about 30 seconds, until anchovies begin to break down. Add capers and olives and saute 1 minute. Deglaze with white wine, add clam juice, let reduce by 1/3. Add plum tomatoes and thoroughly incorporate. Add marinara sauce. Season, to taste.
- In separate pot, bring 1 1/2 gallons of water to boil. Season water generously with salt. When water is at a rapid boil, add linguini, stir so there is no clumping. Cook until al dente, about 4 to 5 minutes.
- Add cooked pasta to puttanesca sauce and toss. Garnish with freshly chopped parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 604 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 7 g |
| Sugar | 9 g |
| Protein | 18 g |
| Cholesterol | 2 mg |
| Sodium | 944 mg |
Reviews
I liked this rendition of Puttanesca but something was missing or there was not enough of something. I can’t put my finger on it. Maybe more anchovies? Perhaps a little “fire”? Rachael’s “Christmas Pasta” beats the pants off of this dish.
we have a local resturant and they also serve puttanesca. But I tell you this is the best puttanesca recipe ever.
If you would like a really treat try this recipe!!!!
If you would like a really treat try this recipe!!!!