Puttanesca Blanca Linguine

Puttanesca Blanca Linguine

Alexis

"A delicious twist on a quick and easy Italian classic that substitutes fish sauce for finicky anchovy fillets. Serve with a generous green salad. I like something with strawberries or Asian pears and a glass of white wine. Make it a full meal by topping with a dry-spiced chicken breast (I like a hint of fish oil and garlic spice blends to make a nice rub.)"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 335 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 31.9 g
  • 49%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2068 mg
  • 83%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of lightly salted water to a boil. Cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  2. Heat olive oil in a large skillet over medium-low heat. Stir fish sauce, chile paste, and garlic in the hot oil; cook and stir until the garlic softens, about 5 minutes. Add bell pepper, olives, capers, and oregano; continue cooking and stirring until the garlic browns, about 5 minutes more. Pour drained linguine into the sauce; toss to coat. Top with black pepper.

Footnotes

  • Cook's Note:
  • The chile paste I use by Sisters Secret Gourmet Foods(R) is a local product in Vancouver, BC and was featured on Season 4 of the CBC TV Series, Dragon's Den. Hopefully it will soon be available everywhere.

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

Pretty good. I prefer my puttanesca with tomatoes, but I guess that's what makes this blanca? The fish sauce made for good flavor, but I'm not a fan of the chile paste. Too spicy for me and d...

Other stories that may interest you