Linguine alla puttanesca

Linguine alla puttanesca
Prepare ingredients.
Heat 1,5-2 liters of water in a cooking pot.
Add 1-2 teaspoons of salt.
Add 1 tablespoon of cooking oil.
Add 250-300 grams of pasta linguine to boiling water.
Cook for 5-8 minutes or until al dente.
Drain the pasta linguine.
Chop 2 garlic cloves finely.
Chop 1-2 tomatoes into small pieces.
Chop 140 grams of canned black olive without pit into small pieces.
Heat 3 tablespoons of olive oil in a wok.
Fry garlic until it starts to get fragrant.
Add 10 fillets of canned anchovy.
Continue stir-frying briefly.
Add the chopped tomato and canned black olive to the wok.
Add 1-2 tablespoons of pickled caper.
Add 1/2 teaspoon of Cayenne pepper powder.
Cook until half the liquid has evaporated.
Add the pasta linguine.
Mix in gently. Remove from the heat ...


The ingredients are typical of Southern Italian cuisine: pasta, tomatoes, olive oil, olives, capers and garlic. Linguine is a type of pasta similar to spaghetti, but wider.


250 grams pasta linguine (250-300 grams)
10 fillets of canned anchovy
2 cloves garlic
140 grams canned black olive without pit
1 tablespoon pickled caper (1-2 tablespoons)
1 tomatoes (1-2)
1⁄2 teaspoon Cayenne pepper powder
3 tablespoons olive oil
1 teaspoon salt
1 tablespoon cooking oil