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Linguine alla Puttanesca | Spicy in 20 Minutes
(0)
20 min
Quick
Knuspr-Küche
Ein echter Klassiker der süditalienischen Küche in Rekordzeit: Pikante Linguine mit saftigen geschmorten Kirschtomaten, aromatischen Kalamata-Oliven, feinen Kapern, Knoblauch und frischer Petersilie. Vollmundig, vegetarisch und in unter 20 Minuten perfekt auf dem Tisch.
Ingredients
Preparation method
Preparation & aromatic base
Bring a large pot of plenty of water to a boil and salt generously. Wash and halve the cherry tomatoes. Peel the garlic cloves and cut them into thin slices. Roughly chop the Kalamata olives and drain the capers. Finely chop the fresh flat-leaf parsley.
Heat 40 ml of extra virgin olive oil in a large pan over medium heat. Add the sliced garlic and chili flakes and sauté gently (approx. 1–2 minutes) until the garlic is fragrant, without browning.
Simmering the sauce & cooking pasta
Add the halved cherry tomatoes, Kalamata olives, and capers to the pan. Simmer gently over medium to high heat, stirring occasionally, for about 6–8 minutes until the tomatoes burst and release their flavorful juices. Season lightly with black pepper and, if necessary, carefully with salt.
Chef's tip
Pasta water is the secret: The starch dissolved in the cooking water binds the olive oil and tomato juices into a velvety sauce that clings perfectly to the pasta.
Salt tip: Since Kalamata olives and capers naturally bring a delicate savoriness and saltiness, only season the sauce right before serving.
75 min
Under an hour
