Pasta and first courses
Pasta and first courses
Linguine with a smooth puttanesca sauce
This version of linguine alla puttanesca uses a blended sauce of tomatoes, olives and capers. The texture is smooth, while the flavours of the ingredients remain distinct.
From Nonna Adele’s kitchen
- Cooking
- Sauce about 30 minutes; pasta al dente following the packet instructions, then about 2 minutes in the pan
LET’S GET COOKING
Method
Rinse the capers and check that the olives are pitted. Place the oil, peeled tomatoes, olives and capers in a saucepan.
Cook over moderate heat for about 30 minutes, stirring as needed. Add the basil and adjust the salt, taking the saltiness of the olives and capers into account.
Let the sauce cool until warm, then blend with a hand blender until smooth. Return to a gentle heat.
Boil the linguine in salted water following the cooking time on the packet, draining while still al dente so they can finish cooking in the sauce.
Drain and add to the smooth sauce; toss together for about 2 minutes. Serve with Parmesan if you like, as in the family’s variation.
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