Linguine Puttanesca


By: Chef Marilyn Harris

Course: Main Dish

Makes 6 Servings


  • 1 box Dreamfields Linguine

  • 2 tablespoons extra virgin olive oil

  • 3 cloves garlic (use large cloves)

  • 1/2 cup yellow onion chopped

  • 1/2-1 teaspoon crushed red pepper flakes

  • 1 tablespoon capers drained and rinsed

  • 1/3 cup pitted Kalamata olives rinsed and cut in half

  • 1 28 oz can Italian plum tomatoes chopped with juice

  • 1/2 cup Italian parsley leaves chopped

  • 1/3 cup Parmesan cheese freshly grated


  1. Prepare pasta according to package directions.

  2. Heat oil in a large skillet over medium-high heat. Cook garlic and onion for about 3 minutes, stirring frequently.

  3. Add peppers, capers, olives, chopped tomatoes and parsley. Heat to boiling; reduce heat. Simmer uncovered for about 10 minutes or until slightly thickened.

  4. Toss pasta with sauce until linguine is evenly coated. Sprinkle with Parmesan cheese.

Nutritional Information

  • This recipe does not provide nutritional information

LinguineRodgers Townsend