Linguine Puttanesca

Hereʼs a sauce thatʼs not shy on flavor: spicy, thanks to red chili, and salty, thanks to anchovies, olives, and capers. Donʼt be surprised if you end up licking the bowl.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • ¼ cup olive oil
  • 5 garlic cloves, peeled and roughly chopped
  • 6 canned anchovy filets (no need to chop, theyʼll dissolve on their own)
  • 1 tsp. crushed red pepper flakes
  • 1 can (35 oz.) crushed tomatoes with their juices
  • ½ cup chopped kalamata olives
  • 2 Tbsp. capers, drained
  • 1 lb. linguine, cooked and drained
  • Handful fresh parsley, roughly chopped


  • Heat the olive oil in a wide saucepan. Add the garlic, anchovies, and red pepper flakes, and cook until garlic is softened and anchovies begin to break up, about 4–5 minutes.
  • Add the tomatoes, stir, and break up the tomatoes with the spoon. Let simmer for 2–3 minutes.
  • Add the olives and capers, and stir. Let the sauce simmer and the flavors come together, about 5–10 minutes.
  • Put the cooked pasta in a bowl, add the sauce and toss. Sprinkle with parsley.