Linguine with fresh puttanesca sauce

Linguine with fresh puttanesca sauce

  • serves 2
  • Easy

Our best puttanesca recipe. Make this tangy, salty, Italian favourite from scratch; perfect when you're in a rush mid-week: on the table in 15 minutes.



  • linguine 150g
  • cherry tomatoes 250g, chopped
  • capers 2 tbsp, rinsed
  • garlic ½ clove, crushed
  • flat-leaf parsley a small bunch, chopped
  • red chilli 1, finely chopped
  • green olives 12, pitted and chopped
  • lemon 1, juiced
  • olive oil


  • Step 1

    Cook the linguine following the pack instructions.

    Put the rest of the ingredients in a large bowl, add 3 tbsp olive oil, season and toss together.

    Drain the pasta and toss with the sauce.

Nutritional Information

  • Kcals 309
  • Fat 4.6g
  • Saturates 0.6g
  • Carbs 59.7g
  • Fibre 4.4g
  • Protein 11.1g
  • Salt 2.55g