The recipe for Linguine with Puttanesca Sauce has its roots in traditional Italian cuisine. This typical dish from the Lazio region is loved for its intense, spicy flavor. Puttanesca sauce is made with black olives, capers, garlic, and fresh tomatoes, creating a rich and flavorful dressing that pairs perfectly with linguine. Once ready, the linguine are sprinkled with chopped parsley and pepper for a touch of freshness and spiciness. Linguine with Puttanesca Sauce are a tasty first course that is quick to prepare.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
In a frying pan, sauté the white garlic
Then add the tomatoes cut into pieces or 'squashed' with skins and seeds and a little salt
When the tomato is almost ready, that is after about ten minutes, add the capers and pitted olives and leave on the heat for another 5 minutes
The al dente pasta, lifted out with a carving fork, will be poured into the pan and stirred over the heat so that it absorbs all the sauce well
Then pour it onto an oval plate and sprinkle with raw parsley
It is preferable to serve these linguine on flat plates and not deep ones
Italia, Lazio
| Energy (kcal) | 143.51 |
| Carbohydrates (g) | 27.12 |
| of which Sugars (g) | 2.94 |
| Fat (g) | 1.96 |
| of which Saturates (g) | 0.29 |
| Protein (g) | 5.34 |
| Fiber (g) | 1.29 |
| Sale (g) | 0.04 |
