Pasta Puttanesca

Pasta Puttanesca
Makes 6
Prep 15 m
Cook 17 m



  1. 1 of 4 Bring a large pot of lightly salted water to a boil. Heat oil in a large, lidded stainless skillet over medium. Add shallot and garlic and cook, stirring, 3 minutes. Add anchovies and reduce heat to medium-low. Cook 4 minutes, breaking apart with a spoon.
  2. 2 of 4 Meanwhile, add linguine to boiling water and cook 9 to 10 minutes. Drain.
  3. 3 of 4 Stir crushed tomatoes, sugar, salt and pepper into skillet. Cover and simmer 10 minutes, adding olives and capers after 5 minutes. Stir in basil and remove from heat.
  4. 4 of 4 Add cooked linguine to sauce and toss to coat. Serve warm.
Nutrition Information for Pasta Puttanesca
Servings Per Recipe: 6
Per Serving: 444 kcal cal., 72 g carb., 6 g fiber, 12 g Fat, total, 2 g sat. fat, 12 g sugar, 13 g pro., 793 mg sodium