Linguine Puttanesca

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 ½ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    583 calories; 13 grams fat; 2 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 95 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 19 grams protein; 6 milligrams cholesterol; 448 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a large pot of salted water to a boil for the linguine.
2. 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.
3. 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.
4. 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.
5. 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.