Linguine Alla Puttanesca
#Pasta with #tomatoes, #capers, #olives, #anchovies, and #basil is a treat when using fresh vegetables. We’re enjoying the last days of summer where some of these items are still in season. In case you haven’t already, check out Nowcado to find them fresh near you while you still can!
*Note: For this recipe, if your olives are not already pitted, the process of pitting can add a lot of time to the prep time estimate. If your capers are packed in sea salt, be sure to rinse it off before using.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 3 servings
- 1 lb linguine
- 2 tbsp extra virgin olive oil
- 2 large garlic cloves
- 1 red onion
- 1 red chili (adjust variety to your desired heat level)
- 2 oz anchovies in oil
- 7 oz nicoise olives, pitted (see note*)
- 2 oz capers (see note*)
- 9 oz cherry tomatoes
- 5-6 sprigs basil
- Salt and pepper as needed
- Begin boiling water for the pasta with a bit of salt and about 1 tsp of olive oil.
- Meanwhile, dice the onion, mince the garlic, and chop the chili, setting aside in a bowl with a hint of salt (careful – this dish is already pretty salty!) and some pepper.
- Dice the tomatoes and cut the olives in half and put in a different bowl. Add the capers to this bowl.
- Roll the anchovies up together and roughly chop, reserving the oil they were stored in, then set the anchovies aside.
- Roll the basil up and roughly chop, setting the chopped leaves aside.
- The water should be boiling by now, so drop the pasta in and let it cook. Keep an eye on it and stir every few minutes until it is al dente (for dry pasta, this should be in about 8-10 minutes).
- Meanwhile, heat up a pot over high heat with a mixture of all the reserved oil from the anchovies and about 1 tbsp of olive oil. Once a splash of water sizzles, dump the contents of the first bowl with onion, garlic and chili in. Let it cook for about 60 seconds or until the onions are translucent and tomatoes just begin breaking down.
- Add in the second bowl with the tomatoes, olives, and capers. Cook another 60 seconds.
- Add the chopped anchovies and cook about 30 more seconds or until the anchovies start to dissolve into the sauce.
- Add the basil and stir, then taste to see if additional pepper is needed. Continue cooking until basil wilts and the liquid in the tomatoes has broken down to produce some liquid in your sauce.
- Take off the heat, and add another 1 tsp of olive oil to the sauce to thoroughly coat it.
- The pasta should be done now. Drain most of its water but retain a little bit. We did this by pouring the pot out over the sink with a cover and letting it almost completely (but not entirely) drain out. Return the pasta to the pan (or if you did like we did, simply put the pan back down over a burner that is off) and add the last teaspoon of oil. Mix it well to create an emulsion so that the sauce will better stick to the pasta.
- Add the pasta to plates and serve topped with the sauce.