Puttanesca Blanca Linguine |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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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.) Ingredients:
1/2 pound spinach linguine |
1/4 cup extra-virgin olive oil |
3 tablespoons fish sauce |
1 teaspoon chile paste |
2 cloves garlic, minced |
1/2 red bell pepper, chopped |
12 oil-cured black olives, halved and pitted |
1 tablespoon capers |
1/4 teaspoon dried oregano, or to taste |
ground black pepper to taste |
Directions:
1. 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.
2. 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.
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