Easy Pasta Puttanesca with Linguine


  • 1 tablespoon Olive oil
  • 1 tablespoon Crushed Red Pepper Flakes
  • 1 tablespoon Capers
  • 2 Anchovie filets, minced
  • 3 Garlic cloves, minced
  • 1 1/2 cups sliced Black California Black Ripe Olives
  • 1/2 cup Parmesan Cheese
  • 2 tablespoons chopped Basil
  • 1 tablespoon chopped Oregano
  • 1 32 ounce can whole Plum Tomatoes, crushed into bite sized pieces
  • 1 lb linguine


  1. Cook the pasta according to package directions while you make the sauce. Reserve 1 cup of the cooking liquid.
  2. Add the olive oil to a large skillet over medium heat.
  3. Stir in the garlic, anchovies, capers and red pepper flakes. Cook for 1 minute.
  4. Add the olives and tomatoes to the pan. Bring to a boil. Stir in the cheese, basil, oregano and pasta tossing to combine.
  5. Add 1 cup of the pasta water to the sauce.
  6. Serve immediately with extra cheese, olives, and herbs, if desired.