Not Exactly Puttanesca But...A Quick Take on a Classic

There’s something about a big, scrumptious bowl of pasta that just makes everything feel right. And when that pasta comes with a salty, briny, punchy sauce like Puttanesca? Game over. You win dinner! But let’s be honest, sometimes you don’t want to deal with mincing anchovies or simmering sauces from scratch, and I don't always have capers on hand do you? Sometimes, you want all of the bold flavors of a puttanesca sauce but only have the olives, garlic, chili flakes, and you want it fast. That’s where this cheat version of Linguini Puttanesca comes in.

Puttanesca Sauce Over Linguini

This sauce lives and dies by the green olives. Their briny punch is what brings everything to life. It is the soul of this sauce, delivering that signature salty, savory and unmistakable flavor that defines this dish. We’re skipping the anchovies, capers and homemade sauce, and using a jar of good-quality tomato basil sauce as our base. That means fewer ingredients, less prep, and way more time for sipping wine while the pasta boils. The result? A weeknight-friendly, pantry pulled dinner that still hits the "pucker your cheeks punch" that classic Puttanesca does. It’s saucy, savory, a little spicy, and totally customizable. No rules here, just a good pasta dish. This dish is basically your emergency pasta's stylish cousin, dressed up in bold flavors, but still effortlessly simple. Want to level it up or make it your own? Add ins and tweaks are totally welcome.

Easy Linguini Puttanesca (No Anchovies or Capers)

Ingredients:

• 1 lb linguini

• 2 tablespoons olive oil

• 4-6 cloves garlic, minced

• 1/2 teaspoon crushed red pepper flakes (adjust to taste)

• 1 15oz can pitted black olives, roughly chopped

• 1 15oz can pitted green olives (not in a salty brine), roughly chopped

• 1 12.5oz jar of brined pitted green olives (I use Mina Moroccan Green Olives, but you can use whatever you prefer) brine set aside and olives chopped

• 1/2 of an onion, chopped

• 1 jar of tomato basil sauce (your favorite jarred kind)

• 1 15oz can of quality crushed tomatoes

• 1/3 cup Fresh parsley, chopped finely

• 1 tbsp dried basil

• Salt and Pepper to taste (the olive brine already contains salt)

Green and Black Olives, Brine Set Aside

12.5 oz Jar of Green Olives in Brine

Green and Black Olives

Pan Sauté Green and Black Olives

Olives and Tomato Sauce Simmering

Linguini Puttanesca

Instructions:

1. Cook the linguini in well-salted boiling water until al dente.

2. While the pasta cooks, heat olive oil in a large skillet over medium heat.

3. Add the onion first and sauté until opaque. Add the garlic and red pepper flakes, sauté until fragrant (about 30 seconds to 1 minute—don’t let the garlic brown).

4. Stir in the chopped olives. Cook for another minute, just to let everything mingle.

5. Add the brine from the jarred green olives and cook for several minutes.

6. Pour in the tomato basil sauce and the crushed tomatoes.

7. Add in fresh parsley, pepper and dried basil and let sauce simmer for 10-15 minutes on low. Give it a taste at the end to see if you want to add salt.

8. You may toss the drained linguini into the sauce or serve the sauce over the top as I do.

9. Garnish with a little more chopped parsley and serve hot.

Linguini With Olive Sauce

A Quick Bite of Puttanesca History

Like a lot of classic Italian dishes, the origins of Pasta Alla Puttanesca are a little saucy, literally and figuratively. The name itself comes from the Italian word “puttana,” which translates to…well, let’s just say “lady of the night.” Legend has it that the dish was thrown together by working women in Naples who needed a fast, bold, and fragrant meal between clients. Others say it was invented in the 20th century by a restaurant owner looking to whip up something quick with pantry staples when his guests arrived late and hungry.

Whichever story you believe, one thing’s for sure, Puttanesca is all about making the most of what you’ve got. The star of this dish is the tangy, jarred green olives. If you have those, then you are in business! No fresh tomatoes? Use jarred sauce. Out of anchovies? Leave ’em out! It’s flexible, fast, and unapologetically flavorful, just like its rumored origin. If you love green olives, give it a try. You truly can add or subtract anything you like; the recipe is totally customizable. Have fun with it!

As always, happy saucing!

Jennifer