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Puttanesca Linguini
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Serves 6-8
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| 1/4 cup |
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Olive oil |
| 2 tbsp |
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Garlic, chopped |
| 1 tsp |
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Crushed red pepper flakes |
| 1 1/2 cup |
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Tomatoes, diced, canned with juice |
| 1 cup |
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Burgundy Olives ™, coarsely chopped |
| 2/3 cup |
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Tomato paste |
| 1/2 cup |
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Water |
| 1/4 cup |
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Chianti wine (or other dry red wine) |
| 3 tbsp |
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Capers, drained |
| 1 tbsp |
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Fresh parsley, chopped |
| 2 tsp |
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Sugar, granulated |
| 1/2 tsp |
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Marjoram, dried, whole |
| 1/4 tsp |
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Black pepper, ground |
| 1/4 tsp |
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Salt |
| 2 lbs |
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Linguini, cooked al dente |
| 1 tsp |
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Fresh herb, garnish |
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| To Prepare: |
| 1. |
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Heat olive oil in a large sauté pan over high heat. |
| 2. |
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Add garlic and red pepper and sauté for 2 minutes. |
| 3. |
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Stir in remaining ingredients, except for pasta. Bring to a simmer while continuing to stir for about 5-6 minutes. |
| 4. |
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Add pasta and toss to coat evenly. |
| 5. |
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Plate in pasta bowls garnished with fresh herbs and parmesan cheese. |
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Back to Main Recipe Menu |
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