Puttanesca Sauce with Fried Capers over Linguine

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Puttanesca Sauce with Fried Capers over Linguine

Puttanesca Sauce with Fried Capers over Linguine

This versatile sauce also works great spread on crostini, spooned over soft polenta, or served with poached eggs.

  • 4Servings

Ingredients

  • 1 Tbs. olive oil
  • 2 Tbs. capers, drained and patted dry with paper towels
  • 1 red onion, chopped (1 cup)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1/2 tsp. red pepper flakes
  • 1 lb. cherry tomatoes, halved (31/2 cups)
  • 1 cup fresh basil leaves, thinly sliced, divided
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • 12 oz. linguine

Preparation

1. Heat oil in large skillet over medium-high heat. Add capers, and fry 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels. Add onion to skillet, and cook 3 to 5 minutes, then stir in garlic and red pepper flakes, and cook 1 minute more. Stir in tomatoes, and cook 5 to 7 minutes, or until tomatoes begin to break down. Stir in 1/2 cup basil and olives, and remove pan from heat.

2. Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to skillet, and toss to combine with sauce, adding some pasta water if mixture seems too thick. Serve garnished with remaining 1/2 cup basil and capers.

Nutrition Information

  • Calories: 395
  • Carbohydrate Content: 74 g
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 14 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 254 mg
  • Sugar Content: 8 g