Linguine Alla Puttanesca
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.
Ingredients
- Linguine pasta
600g600g - Black olives
100g100g - Capers
30g30g - Olive oil
100g100g - Fresh tomatoes
1,000g1,000g - Garlic
4cloves4cloves - Parsleyto taste
- Pepperto taste
- Saltto taste
Purchasable products
Il Mulino - Gragnano IGP Pasta - Linguine
1 product1 product £ 3.78Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml
1 product1 product £ 19.01Fermented Black Garlic 3-4 bulbs 100g
1 product1 product £ 12.81
Preparation
- STEP 1 OF 6
In a frying pan, sauté the garlic until it turns white
- STEP 2 OF 6
Then add the tomatoes cut into pieces or 'squashed' with skins and seeds and a little salt
- STEP 3 OF 6
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
- STEP 4 OF 6
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
- STEP 5 OF 6
It will then be poured onto an oval plate and sprinkled with raw parsley
- STEP 6 OF 6
It is preferable to serve these linguine on flat plates rather than deep ones
General Information
Origin
Italia, Lazio
Analysis
Attention
Macronutrients (100 gr)
Attention
| 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 |
- Proteins5.08g·13%
- Carbohydrates25.7g·65%
- Fats7.28g·19%
- Fibers1.2g·3%