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Jamie oliver puttanesca
Sheila Browder

Jamie Oliver Puttanesca Recipe

When the thought of whipping up a delicious Italian dish crosses your mind, the first pairing that pops up is crusty bread. Picture this: warm, golden slices of ciabatta or focaccia, perfect for soaking up every morsel of that rich sauce.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 273
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 320 g 11½ oz dried linguine pasta
  • 4 tablespoons high-quality extra virgin olive oil
  • 4 cloves garlic lightly crushed and kept whole
  • 4 anchovy fillets finely chopped
  • 40 g 1½ oz brined capers, rinsed
  • 1/2 red chili pepper finely minced
  • 2 x 400g 14 oz cans diced tomatoes
  • Pinch of dried oregano to taste
  • 80 g 3 oz pitted Kalamata olives, sliced
  • Sea salt to taste
  • Handful of fresh flat-leaf parsley finely chopped
  • 1/2 teaspoon freshly ground black pepper for a hint of warmth
  • 1 teaspoon lemon zest for a subtle brightness

Equipment

  • Large skillet

Method
 

  1. Bring a large pot of salted water to a rolling boil. Once bubbling, add the linguine and cook according to the package instructions until al dente. Make sure not to overcook it; nobody wants mushy pasta! Reserve a cup of the pasta water before draining. This liquid will help adjust the sauce's consistency later.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the whole garlic cloves, letting them sizzle and infuse the oil for around 2 minutes. Your kitchen will start to smell heavenly. Next, toss in the chopped anchovies, stirring until they melt into the oil. This method helps release their flavor without overwhelming the dish.
  3. Now it’s time for chili peppers, capers, and diced tomatoes. Stir everything together and let it bubble gently. Season with oregano, sea salt, and black pepper. Let this simmer for about 10 minutes. Allowing the flavors to meld beautifully is key; patience makes perfect!
  4. Once the sauce has thickened a bit, return to the reserved pasta water. Toss in the drained linguine, stirring to coat every strand thoroughly. You can add a bit more pasta water if it looks dry.
  5. Finally, fold in the sliced Kalamata olives and chopped parsley. This provides an extra layer of color and flavor. Mix it gently, ensuring all components are well-distributed.
  6. Serve immediately, garnishing with more parsley and a drizzle of olive oil if desired. Enjoy every mouthful!

Nutrition

Calories: 273kcal

Notes

  • Linguine Pasta: This long strand pasta pairs harmoniously with sauces and absorbs the flavor well.
  • Extra Virgin Olive Oil: A cornerstone of Italian cuisine, it contributes both flavor and health benefits.
  • Garlic: When cooked, garlic becomes sweet and soft, allowing its flavor to infuse delicately into the dish.
  • Anchovy Fillets: These powerhouses of umami add depth without making the dish taste fishy.
  • Capers: Their tanginess cuts through the richness of the sauce.
  • Diced Tomatoes: They form the base of the sauce, providing natural sweetness.
  • Red Chili Pepper: Adjust the amount to tailor the heat level to your liking.
  • Oregano: A classic Italian herb that infuses warmth and earthiness.
  • Kalamata Olives: Their briny zing complements the sweetness of the tomatoes beautifully.
  • Parsley: Fresh parsley adds a burst of color and brightness.
  • Black Pepper and Lemon Zest: These ingredients elevate the dish by providing a refreshing finish.

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