Savoury recipe - Linguine alla puttanesca

It is said that the owner of a brothel (or perhaps the prostitutes themselves) used to prepare this dish, which originated in Naples...

In this version, I add a few candied tomatoes to the sauce for a more gourmet texture. Avoid cheap black olives, which are often just chemically discolored green olives, and prefer PDO olives (Gaeta, for example).

But be careful! In Italy, it's sacrilege to pour the sauce over the pasta. Pour the hot pasta into the sauce pan and cook for one minute, adding more cooking water if necessary to create a delicious binder that makes the dish even more appetizing.

- Chef Julian


Linguine alla puttanesca  


Portions Preparation time
4 25min.



1 Onion red, chopped
5 garlic cloves, chopped
1 Peperoncini (small red pepper), chopped
6 Anchovy fillets in oil, chopped
700g Chopped tomatoes
4 tablespoons Capers
50g Candied tomatoes, chopped
150g Black olives (quality)
400g Linguine
1 Small bunch of basil



Step 1/5

Pour 5 tablespoons of olive oil into a large frying pan over medium heat and brown the red onion and garlic cloves, about 10 minutes. 


Step 2/5

Add the anchovy fillets and sliced peperoncini.

Cook for 1 minute.


Step 3/5

Pour in the crushed tomatoes, capers, chopped preserved tomatoes and pitted black olives.

Simmer for 10/15 minutes. The sauce should begin to thicken.


Step 4/5

Meanwhile, bring a large pot of water to the boil and season with salt.

Plunge in and cook the linguine. al dente as indicated on the packaging. 


Step 5/5

Drain (save a little cooking water) and pour over sauce.

Coat the pasta in the sauce until well coated, adding the cooking water to create a binder.

Add the crushed basil, then serve hot with a drizzle of olive oil on top.


And there you go, telling us all about it!


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