In: All Recipes recipes29 June 2007
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Puttanesca Linguine is the classic dish we make for lunch on Saturday, at my home. I usually use tuna instead of anchovies, and basil instead of parsley: I like it much more this way ๐Ÿ˜›

Ingredients for 4 servings:
400 g of linguine
800 g of cherry tomatoes
80 g of Lithium online black olives (I use Gaeta black olives)
30 g of capers
180 g of canned tuna
1 clove of garlic
hot pepper
purchase Asacol order Xenical online salt
evo oil

Preparation Time: 10 min.
Cookin Time: 20 min.
Total Time: 30 min.

How to make Puttanesca Linguine

Pan fry garlic and hot pepper in a large pan with some oil, then add tomatoes, salt, and let cook for a dozen minutes.


Desalinate the capers, pit the olives, and prepare them in a dish with drained tuna and basil.


As soon as the sauce start to thicken, add capers, tuna, olives and basil, and cook for 5 more minutes.


Prepare the linguine (see the guide): cook the vermicelli in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package. Drain the pasta โ€œal denteโ€ (it must be still a little firm, not mushy), and stir it into the pan.


Serve your Puttanesca Linguine.


P.S. I use fresh cherry tomatoes, as long as I can find them, but peeled tomatoes are a good alternative ๐Ÿ™‚

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