Linguine Puttanesca

Tender linguine, tossed with creamy butter and nestled under a zesty sauce of tomatoes, garlic, olives, capers, and crushed red pepper. It’s the perfect balance of tangy, sweet, and spicy. This fresh and colorful dish delivers a flavor explosion and is sure to become a weekly staple - especially because it gets to the table in less than 20 minutes!

About the pasta: I used Palmini, which means those noodles are gluten-free! And they're fabulous too. If you haven't tried Palmini noodles, you certainly should; here's why: One serving has just 15 calories, 3 grams of carbs, and zero sugar. Palmini is made with hearts of palm, so it's naturally gluten-free, and it cooks up just like pasta (not that you need to cook the linguine, it's sold in cans and ready to go). Trust me on this one... these are delicious, tender, versatile noodles, whether you're looking for a gluten-free alternative or not.

Linguine Puttanesca
Note: I chose to blanch the Palmini before topping it with the sauce – just a quick 5 to 7 minutes in boiling water softens the linguine slightly and helps it absorb the butter. You can skip this step and simply add the drained Palmini to the simmering sauce when you add olives and capers. 

16 ounces canned Palmini linguine or cooked linguine of choice, drained (note: if you're using regular linguine, prepare it according to the package directions and then proceed with the recipe)

2 tablespoons unsalted butter

1 tablespoon olive oil

3 cloves garlic, minced

28 ounces diced tomatoes, undrained

2 tablespoons tomato paste

1 teaspoon dried oregano

1/3 cup halved pitted black olives (halved lengthwise)

2 tablespoons drained capers

1/2 teaspoon crushed red pepper flakes, or more to taste

Salt and freshly ground black pepper to taste

2 tablespoons torn or chopped fresh basil leaves

Bring a large pot of water to a boil. Add the Palmini and return to a boil. Cook for 5 to 7 minutes, until slightly softened. Drain and return the linguine to the pot. Add the butter and toss to coat. Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook for 1 to 2 minutes, until lightly golden, stirring occasionally. Add the tomatoes and crush them into the pan with a fork. Add the tomato paste and oregano and bring to a simmer. Reduce the heat to low and simmer for 5 to 7 minutes, until the tomatoes break down and the mixture thickens, stirring occasionally. Stir in the olives, capers, and red pepper flakes and simmer for 2 minutes to heat through. Season to taste with salt and black pepper.

Transfer the buttered linguine to a serving dish and top with the sauce. Top with the basil and serve. If desired, serve with additional crushed red pepper flakes on the side.

Serves 6