Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Was given to me from a modern working mom in Suzzara, Italy, using quick grocery-store items.

Gallery

Recipe Summary

cook:
25 mins
total:
40 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 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 linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.

    Advertisement
  • Heat olive oil in a large skillet over medium-low heat. Cook and stir garlic in hot oil until fragrant and golden, 3 to 5 minutes. Gently stir anchovy paste, capers, and caper juice into oil.

  • Stir tomatoes, olives, oregano, and sugar into hot oil mixture, increase heat to medium, and cook until fragrant and heated through, about 10 minutes. Remove skillet from heat and stir in basil and parsley. Season with salt and black pepper. Pour sauce over linguine and serve.

Cook's Note:

You can substitute 3 cans Hunt's(R) Italian style tomatoes for the 1 pound tomatoes.

Nutrition Facts

435 calories; protein 10g; carbohydrates 52.5g; fat 21.5g; cholesterol 1.3mg; sodium 463.5mg. Full Nutrition
Advertisement