LINGUINE ALLA PUTTANESCA

Linguine alla puttanesca

LINGUINE ALLA PUTTANESCA

#SIAintheKitchen

Slut sauce aka puttanesca - one of my favourite pasta sauces. I’m obsessed with anything savoury and pungent and this sauce has literally everything umami in it: anchovies, tuna, olives, and capers. It’s literally the best. It’s a sauce that is so simple and easy to whip up on any day of the week. I’m on day 5 of eating my linguine alla puttanesca and I ain’t mad about it.

Prostitute pasta. Why the name? Legend has it that this recipe was created due to the low amount of ingredients and that in can be whipped up in no time, or, in-between clients. I’m not sure if there is actually any basis in this story (probably not) but I suppose the name stuck! Either or, it really doesn’t take a lot of time to prepare. My version asks for it to be simmered but that’s mainly for it to slightly reduce (and because I also had the time!).

Please use quality ingredients for this dish. Because it’s ingredients are so simple, choose a great fruity olive oil, San Marzano tomatoes (or tomatoes that have a ton of flavour) and anchovies. Anchovies are a must - I don’t care if you’re not a fan. The anchovies add so much umami to the dish - total game changer. Of course, it’s becoming a habit that I am throwing fish sauce into literally everything now - this recipe is no exception. Plus, it’s another layer of salt which Im always a fan of - yum!

LINGUINE ALLA PUTTANESCA - serves 4 - 6

  • 1lb linguine

  • 1/3 cup olive oil

  • 4 anchovies in oil

  • 1 tsp dried red chilli flakes

  • 1 head garlic, minced

  • 3 oz. tomato paste

  • 1 (28.5) oz San Marzano tomatoes

  • 1 (200g) can sliced olives, drained

  • 1 (170g) can tuna chunks, drained

  • 1/4 cup capers, drained

  • 10 Spanish queen olives

  • 1 cup pasta water

  • 1 splash fish sauce

  • freshly ground black pepper

  • pinch of dried oregano and basil

  1. In a large pot of salted, boiling water cook the linguine according to packaged directions until al dente. Reserve 1 cup of pasta water and drain the pasta and set aside.

  2. In a medium-sized pot, heat the vegetable oil over medium-high heat and add in the minced garlic, anchovies and chili flakes. Once the garlic begins to toast, stir in the tomato paste until it is well-incorporated with the oil and garlic. Mash the anchovies and break it up so that it is evenly dispersed with the sauce.

  3. Add in the tomatoes, olives, tuna capers and fish sauce. Bring the sauce to a boil and add in the pasta water. Add in the pepper and herbs and simmer on low for another 45 minutes. Sauce will reduce. Toss with the pasta and serve with parmesan or grana padano cheese.

ITALIAN, SEAFOODStephanie Siasiainthekitchen, puttanesca, puttanesca sauce, lingineComment