Whole Wheat Linguine Puttanesca
A nutty, high-fiber alternative that pairs perfectly with the robust sauce.
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Ingredients
- 1 pound Whole wheat linguine
- 1/4 cup Extra virgin olive oil
- 4 cloves Garlic cloves, minced
- 4 fillets Anchovy fillets, finely chopped
- 1/2 teaspoon Red pepper flakes
- 28 ounces Canned crushed tomatoes
- 1/2 cup Kalamata olives, pitted and halved
- 2 tablespoons Capers, drained
- 1/4 cup Fresh parsley, chopped
- 1 teaspoon Salt
Instructions
- 1
Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.
- 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 3
Add the minced garlic, anchovies, and red pepper flakes to the skillet, stirring until the anchovies melt into the oil.
- 4
Stir in the crushed tomatoes, olives, and capers, then bring the sauce to a gentle simmer.
- 5
Let the sauce simmer for about 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- 6
Reserve half a cup of the pasta cooking water, then drain the linguine.
- 7
Toss the pasta into the skillet with the sauce, adding a splash of the reserved water if needed to coat the noodles evenly.
- 8
Garnish with fresh parsley and serve immediately while hot.
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