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.)

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

335 calories; protein 2.7g 5% DV; carbohydrates 11.3g 4% DV; fat 31.9g 49% DV; cholesterolmg; sodium 2068.1mg 83% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
08/16/2013
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 didn't allow the flavors of the olives and capers to pop as much as I like. Maybe it's the brand I used though; I don't think we have the brand in our area that the recipe submitter mentioned. At any rate it was fun to try this dish--it's a take on puttanesca I haven't tried before. I don't think I'll make it again since I adore traditional puttanesca but it's a very nice recipe--thanks for sharing! Read More