Linguine Puttanesca

What better way to kick off the fall season than a hearty bowl of pasta? September 15th is National Linguine Day… a day of celebration for all the pasta lovers out there! 

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Linguine Pasta is wider and flatter than spaghetti, about 4 mm wide.  A flattened spaghetti-like pasta, it’s best served with a medium-thick sauce that will cling well to its thin strands. Linguine, which means “little tongues” in Italian, originated in the Liguria region of Italy.

In honor of the day, the pasta experts at Patsy’s Italian Restaurant in New York City has shared a generation-old family recipe with me that I am passing on to you – my wonderful readers.


  • 4 tablespoons of olive oil
  • 1 clove garlic, chopped
  • 1 (35 oz) can imported Italian Plum Tomatoes
  • 1 tablespoon capers
  • 12 black olives, pitted
  • 6 anchovy fillets
  • 1 teaspoon of oregano
  • salt and pepper to taste
  • 1 pound Linguine pasta


Heat olive oil in large sauté pan over medium high heat. Add garlic and cook until soft. Crush tomatoes and add with juices. Add capers, olives, anchovies, oregano salt & pepper, and ½ cup of water. Bring to a boil stirring often, then reduce heat to a simmer and cook for 20 minutes.


While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the linguini. Cook uncovered over high heat until al dente. Drain pasta, put back in pot add some of the sauce to the pot and mix it up. Dish out pasta spooning remaining sauce over top.


Kitchen Tip***

Make sure to wash capers and don’t add salt because all of the ingredients are salty


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One thought on “Linguine Puttanesca

  1. Pingback: Linguine Puttanesca – gazzetta

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