The recipe for Linguine alla Puttanesca has its roots in traditional Italian cuisine. This typical dish from the Lazio region is loved for its intense and spicy flavor. The puttanesca sauce is made with black olives, capers, garlic, and fresh tomatoes, creating a rich and flavorful dressing that pairs perfectly with linguine. Once ready, the linguine are sprinkled with chopped parsley and pepper for a touch of freshness and spiciness. Linguine alla Puttanesca is a tasty and quick-to-prepare first course.
In a frying pan, sauté the garlic until it turns white
Then add the tomatoes cut into pieces or 'squashed' with skins and seeds and a little salt
When the tomatoes are almost ready, that is after about ten minutes, add capers and pitted olives and leave on the heat for another 5 minutes
The al dente pasta, lifted with a fork, will be poured into the pan and mixed on the heat so that it absorbs all the sauce well
It will then be poured onto an oval plate and sprinkled with raw parsley
It is preferable to serve these linguine on flat plates rather than deep ones
Italia, Lazio
| Energy (kcal) | 184.96 |
| Carbohydrates (g) | 25.7 |
| of which Sugars (g) | 2.74 |
| Fat (g) | 7.28 |
| of which Saturates (g) | 1.05 |
| Protein (g) | 5.08 |
| Fiber (g) | 1.2 |
| Sale (g) | 0.03 |
