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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 | ounces | linguini, whole-wheat, | 1 1/2 | tablespoons | olive oil | 1 | large | Onion, chopped | 1/2 | cup, chopped | green pepper chopped | 3 | cloves | garlic, chopped | 1 | can (14 oz), ready-to-serve | Tomatoes, canned, diced or petite diced | 1/8 | cup | Kamata or black olives, chopped (2 T) | 1/8 | cup | green olives, chopped (2 T) | 1 | tablespoon, drained | capers, rinsed and chopped | 1/2 | teaspoon | oregano, dried | 1/4 | teaspoon | red pepper flakes, or to taste | 1/4 | teaspoon | freshly ground black pepper | 2 | tablespoons | basil, fresh, chopped (optional) |
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Steps
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Sequence
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Step
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| | 1 | Cook linguini according to package directions. | | 2 | While linguini is cooking, prepare puttanesca in a nonstick skillet. Saute onions and green pepper for 3 minutes. Add chopped garlic and saute for 1 minute. | | 3 | Add the remaining ingredients with the exception of the basil. Bring to a boil, reduce heat and simmer 5 minutes. Add a small amount of water or tomato juice if needed. | | 4 | Add drained linguini to puttanesca mixture and stir to combine. Garnish with basil if desired. |
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