The recipe for Linguine alla Puttanesca has its roots in traditional Italian cuisine. This typical dish from the Lazio region is beloved for its intense and spicy flavor. The puttanesca sauce is made with black olives, capers, garlic and fresh tomatoes, creating a rich and tasty 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 flavorful and quick first course to prepare.
In a frying pan, sauté the garlic until it becomes pale
Then add the tomatoes cut into pieces or 'crushed' with skins and seeds and a little salt
When the tomato is almost ready, that is after about ten minutes, add the capers and pitted olives and leave on the heat for another 5 minutes
The pasta, cooked al dente and lifted with a large fork, is poured into the pan and stirred over the heat so that it absorbs all the sauce well
Then transfer it to an oval plate and sprinkle with fresh parsley
It is preferable to serve these linguine on flat plates rather than deep ones
Italy, Lazio
| Energy (kcal) | 143.51 |
| Carbohydrates (g) | 27.12 |
| of which Sugars (g) | 2.94 |
| Fat (g) | 1.96 |
| of which Saturates (g) | 0.29 |
| Protein (g) | 5.34 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.04 |
