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A plate of Puttanesca Sauce with Linguine on a white plate with a gold spoon. It is in a picnic table with a striped white cloth and some whole tomatoes.

Puttanesca Sauce With Linguine

  • Author: Ben Myhre
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 Servings 1x
  • Category: Classic
  • Method: Stove Top
  • Cuisine: Italion


This is a quick, classic Italian dish that has a ton of flavor. This puttanesca sauce will bring delight to your mouth with big flavors like capers and kalamata olives. You don't need to spend hours over the stove to make comforting Italian dishes, so try this Puttanesca Sauce with Linguini recipe!


  • 3 Pounds of Roma tomatoes peeled, cored and chopped
  • 1/4 cup olive oil
  • 4 garlic cloves, peeled and minced
  • 2 Thyme Sprigs (optional. Also, see notes)
  • 2 Ounces anchovies, minced
  • 2 Tablespoons capers
  • 1/2 Cup Kalamata olives
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon pepper
  • 16 Ounces Linguine
  • Chopped parsley for garnish


  • Make sure tomatoes are peeled, cored, and chopped
  • Heat oil in large pan over medium-low
  • Mix tomatoes, olives, capers, red pepper flakes, salt, and pepper in large bowl and set aside.
  • Add garlic to pan and allow to cook until soft
  • Add anchovies and cook for 1-2 minutes
  • Add the tomato mixture to large pan. Bring to boil and then simmer for 15-20 minutes
  • While sauce is simmering, cook linguine per package instructions.
  • Once linguine is drained and sauce is done, mix together in large bowl
  • Serve and garnish with parsley


Note 1: really, any Italian herb that you would put into a sauce would be appropriate here. Use what you have or what tastes awesome.

Keywords: Puttanesca Sauce