Linguine alla Puttanesca

Linguine alla Puttanesca

Inspired by our trip to Vic's Martinez, this easy romantic dish for two can be whipped up in the time it takes you to cook the pasta!
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Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 2
Calories 751 kcal


  • 3 tbsp Olive oil extra virgin
  • 2 Garlic cloves smashed
  • 4 Tomatoes chopped
  • ¼ tsp Salt
  • ¼ tsp Pepper fresh ground
  • 2 tbsp Tomato paste
  • ¼ cup Kalamata olives pitted and sliced in half lengthwise
  • 1 tsp Capers
  • ½ lb Linguine
  • ¼ tsp Crushed red pepper
  • 2 tbsp Parmesan cheese grated
  • 2 tbsp Fresh oregano chopped
  • 2 tbsp Fresh basil leaves shredded


  • Add the linguine to a boiling pot of water and cook until al dente.
  • Meanwhile, heat the olive oil in a sauté pan on medium heat.
  • Add the two cloves of smashed garlic and sauté 1 minute.
  • Add the chopped tomatoes, salt and pepper, and stir.
  • Stir in the tomato paste. Sauté 1 more minute.
  • Toss in the olives and capers.
  • Remove the garlic cloves.
  • When the linguine is al dente, remove the pasta with a pasta fork and add directly to the sauté pan, evenly coating the pasta with the sauce.
  • Remove from heat.
  • Arrange on plates, garnishing with the crushed red pepper flakes, parmesan cheese, fresh oregano, and basil.


This is a great way to use fresh summer tomatoes.
You don’t want to over-cook the sauce. It should take about 8 minutes max, otherwise you lose the garden-fresh tomato flavor. 


Calories: 751kcalCarbohydrates: 100gProtein: 20gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 3mgSodium: 1261mgPotassium: 934mgFiber: 9gSugar: 10gVitamin A: 2916IUVitamin C: 35mgCalcium: 207mgIron: 5mg
Keyword Olives, pasta, tomato
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