Penne Alla Vodka

Linguine Puttanesca

Linguine Puttanesca

Ingredients

Makes 4 servings

• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1/2 teaspoon crushed red pepper
• 1 (14.5-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and freshly ground black pepper
• ¾ cup kalamata or Moroccan olives, pitted and halved
• 1/4 cup Manzanilla or other green olives, pitted and halved
• 3 tablespoons capers
• 2 tablespoons minced fresh parsley
• 1 pound linguine

Method

1. In a large a saucepan, heat the oil over medium heat
2. Add the garlic and crushed red pepper and cook until fragrant, about 30 seconds
3. Stir in the crushed tomatoes, diced tomatoes, oregano and basil
4. Season with salt and black pepper to taste
5. Bring the sauce to a boil, then reduce heat to low and simmer for 15 minutes, stirring occasionally
6. Stir in the black olives, green olives, capers and parsley, cover and keep warm
7. In a large pot of boiling salted water, cook the linguine over medium-high heat, stirring occasionally, until al dente, about 10 minutes
8. Drain well and transfer to a shallow serving bowl
9. Add the sauce and toss gently to combine
10. Serve immediately