Linguine Puttanesca

A bold and briny Italian pasta with olives, capers, anchovies, and tomatoes.

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Ingredients

• •1 pound linguine
• •1 can (28 ounces) crushed tomatoes
• •1 cup kalamata olives, pitted
• •3 tablespoons capers, drained
• •4 anchovy fillets
• •4 cloves garlic, minced
• •3 tablespoons olive oil
• •1/2 teaspoon red pepper flakes
• •2 tablespoons fresh parsley, chopped
• •Salt and black pepper to taste

Instructions

1. 1Bring a large pot of salted water to a boil and cook the linguine until al dente.
2. 2While the pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3Add the minced garlic and red pepper flakes and cook for about 1 minute until fragrant.
4. 4Stir in the anchovy fillets and cook for 2 minutes, breaking them apart until they dissolve into the oil.
5. 5Add the crushed tomatoes and simmer for 5 minutes.
6. 6Stir in the kalamata olives and capers, then simmer for another 3 minutes.
7. 7Season with salt and black pepper as needed.
8. 8Drain the cooked linguine and add it to the skillet.
9. 9Toss the pasta with the sauce until well coated.
10. 10Divide among serving bowls and garnish with fresh parsley.

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