Tuesday, September 28, 2010

Linguine Puttanesca

Dinner was linguine puttanesca (or "whore's pasta", as every cookbook ever written will tell you.) I used green olives in this simple sauce because that's what I had, but any kind of olive will work. I made a lot because I wanted to have leftovers for our lunch.

Linguine Puttanesca
1 lb. linguine
42 oz. diced tomatoes(1 28-oz. can plus 1 14-oz. can) -- we like a lot of sauce!
20 big green olives, chopped
6 cloves garlic, minced
1 Tbsp. olive oil
1 tsp. salt
1 tsp. sugar
1 tsp. red pepper flakes

Cook linguine until al dente, about 7 minutes. Drain. Meanwhile, place the garlic and olive oil in a pan and heat over medium until it begins to sizzle. You want to infuse the garlic scent into the oil. Next, add the tomatoes, olives, salt, sugar, and red pepper flakes. Cook over medium for 10 minutes. Stir occasionally and smush the tomatoes a little with your spoon. This helps the sauce thicken. Pour the sauce over the pasta and serve.


  1. Yum, I love the idea of green olives in it...I've only had it with black olives...I think I like green better.

  2. I love how simple this dish is - exactly what I need during the week - and I love olives. :)