Looking for a quick, flavor-packed weeknight dinner that transports you straight to the Mediterranean coast? This Linguine with Olives, Capers, and Tomatoes is your answer! It’s a simplified take on the classic Pasta Puttanesca, bursting with the briny punch of olives and capers, the subtle heat of red pepper, and the fresh sweetness of tomatoes. Best of all, it comes together in the time it takes to boil your pasta, making it an incredibly satisfying and budget-friendly meal.
Ingredients
• 2 tbsp / 30 ml olive oil, plus more for tossing
• 1 tbsp / 15 g chopped garlic
• 1/2 cup / 75 g kalamata olives, pitted and halved
• 1 tbsp / 15 g small (nonpareil) capers, drained
• 1 pinch crushed red pepper flakes
• 1/2 cup / 20 g roughly chopped Italian parsley, plus more for garnish
• 2 cups / 450 g chopped fresh tomatoes
• 2 cups / 480 ml tomato sauce
• Salt and freshly ground black pepper to taste
• 1 lb / 454 g linguine
Instructions
1. Cook the linguine in a large pot of salted boiling water according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.
2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the chopped garlic and cook until fragrant, about 30-60 seconds.
3. Stir in the olives, capers, red pepper flakes, and parsley. Cook for 2 minutes, stirring frequently, to allow the flavors to meld.
4. Add the chopped fresh tomatoes and cook, stirring occasionally, until they soften and break down into a chunky sauce, about 5-7 minutes.
5. Pour in the tomato sauce, season with salt and pepper to taste, and bring the mixture to a simmer. Let it cook for another 5 minutes.
6. Add the drained linguine directly to the skillet with the sauce. Toss well to coat, adding a splash of the reserved pasta water if needed to help the sauce cling to the noodles. Cook until the pasta is heated through.
7. Remove from heat, adjust seasoning if necessary, and serve immediately, sprinkled with additional chopped parsley.
Nutritional Information
• Serves: 8
• Serving Size: 3/4 cup
• Cost Per Serving: $0.97
• Calories: 273
• Fat: 5g
• Carbohydrates: 48g
• Protein: 9g
• Fiber: 4g
• Sugar: 5g
• Sodium: 434mg
Pro Tips
• For a richer, more cohesive sauce, add a splash of the starchy pasta water to the skillet when you combine the pasta and sauce. The starches help emulsify the sauce, making it cling beautifully to the linguine.
• If fresh tomatoes are not in season, substitute one 28-ounce can of high-quality crushed or diced tomatoes, such as San Marzano, for a deeper, more consistent flavor.
• To boost the umami flavor, add 1 teaspoon of miso paste or a dash of soy sauce along with the tomato sauce. It adds a savory depth that beautifully complements the olives and capers.
• Feel free to add other vegetables like artichoke hearts or sautéed mushrooms for extra texture and nutrients.
FAQ
Q: Is this linguine with olives and capers recipe vegan
A: Yes, this recipe is easily made vegan. Most commercial dry linguine is naturally egg-free, but it’s always best to check the packaging to be certain. All other ingredients in this recipe are plant-based.
Q: How can I add more protein to this vegetarian pasta
A: To boost the protein, you can add a can of rinsed chickpeas or white beans (like cannellini) to the sauce when you add the tomatoes. Serving with a sprinkle of nutritional yeast or toasted pine nuts also adds a delicious protein and flavor boost.
Q: What can I substitute for olives or capers
A: If you’re not a fan of the briny flavor, you can substitute the olives and capers with other Mediterranean ingredients. Try using chopped sun-dried tomatoes for a sweet and tangy flavor, or add chopped artichoke hearts for a tender, earthy taste.
Q: How do I store leftover linguine puttanesca
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of water or vegetable broth to loosen the sauce, or microwave until heated through.
