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.
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Puttanesca Sauce with Fried Capers over Linguine

Puttanesca Sauce with Fried Capers over Linguine

  • 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