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Linguine with Anchovy and Tomato Sauce Recipe

Linguine with Anchovy and Tomato Sauce recipe


This is a pasta dish with a twist on the classic Puttanesca. It has tasty tomatoes, salty anchovies, and yummy pasta. You cook the pasta and mix it with a sauce made from tomatoes, garlic, anchovies, and herbs. It's a yummy dinner!


340 g linguine pasta
2 tbsp extra virgin olive oil
5 cloves garlic, minced
1/2 cup pitted Kalamata olives, chopped
3 tbsp capers, drained
1/4 tsp crushed red pepper flakes
1/2 tsp dried oregano
2 x (400 g) cans diced tomatoes
6 anchovy fillets, chopped
1/2 cup fresh parsley, chopped
Salt to taste
Black pepper to taste


Fill a large pot with water, add a pinch of salt, and bring to a boil. Add the linguine and cook according to package instructions until al dente, about 10-12 minutes.
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic, chopped olives, capers, red pepper flakes, and oregano. Cook for 2 minutes, stirring frequently.
Stir in the diced tomatoes and chopped anchovies. Bring the sauce to a simmer and cook for 10 minutes, allowing the flavors to meld together.
Drain the cooked linguine and add it to the skillet with the tomato sauce. Toss to coat the pasta evenly with the sauce.
Remove from heat, stir in the chopped parsley, and season with salt and black pepper to taste.
Serve the linguine hot, garnished with additional parsley if desired.

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