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Recipe Types: Soup , Seafood , Bruschetta - canapé , Steak , Dip , Noodles , Rice vermicelli , Sauce , Vegetables , Pasta , Veal , Casserole

Linguine alla Puttanesca (Harlot Sauce)

2024-05-06
  • Servings: 2

It is said that this Italian sugo alla puttanesca was invented in the 1950s by Sandro Petti, Co-owner of Rancio Fellone, a famous Ischian restaurant and nightspot. His recipe was very simple and included only tomatoes, olives and capers.
However this sauce has since evolved. Nowadays the popular version includes other ingredients!
It is traditionally served with spaghetti or linguine!

Ingredients

  • 200g of linguine
  • 1 can of chopped tomatoes
  • 4 cloves of garlic, minced
  • 5 small anchovy fillets in oil (finely chopped)
  • About 10 pitted black olives
  • Small handful of marinated capers
  • chili (flakes or fresh), to taste
  • Handful of chopped parsley
  • 3 or more tbsp of olive oil (plus extra for drizzling)
  • Salt and pepper, to taste

Method

Step 1

Heat oil in a skillet over medium high heat then add the garlic and the anchovies. Keep cooking and stirring until the anchovies have melted and the garlic has slightly coloured. Add the tomatoes and cook for few minutes then incorporate the capers, the chili and the olives. Season with salt (if needed) and pepper. Reduce the heat and simmer gently for about 5 minutes.

Step 2

Cook the linguine in boiling salted water until al dente. Remove the pasta from the water using tongs and put it directly in the skillet with the tomato sauce without draining. Add the chopped parsley then stir thoroughly to combine. Drizzle with a little extra olive oil, toss and serve.

Step 3

Suggestion: serve with «  rocket salad with Parmesan » (Recipe available on this website)!

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