Pasta Putanesca

anchovies

🥗Healthier: n/a

💰Cheaper: canned tuna

Canned tuna provides a similar umami flavor at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative with a cheesy flavor.

Heat a 12-inch skillet on low and add about 3 tablespoons of olive oil to cover the bottom.

Add anchovies, sliced garlic, and crushed red pepper to the skillet to infuse flavors into the oil.

Slice garlic so it can be picked out easily later.

Reserve some liquid from the whole San Marzano tomatoes and crush them using a potato masher in the skillet.

Once the garlic is fragrant and softening, add 1 teaspoon of oregano to the pan and crush it to release essential oils.

Rough chop the pitted olives and add them to the skillet along with 1/4 cup of capers.

Mix everything in the skillet and let it sit for a minute to combine flavors; taste for seasoning and add salt if needed.

Bring a large pot of water to a boil for the pasta, ensuring it has enough water to prevent sticking.

Add the linguine to the boiling water and cook for 8 minutes until al dente, stirring occasionally.

Scoop out some starchy pasta water with a coffee mug before draining the pasta.

Drain the pasta and add it directly to the sauce in the skillet, mixing to combine.

Add the chopped parsley to the pasta and sauce mixture, letting it sit for a minute to absorb flavors.

Add a little Romano cheese to the pasta and mix it in, serving additional cheese on the side for guests.

Drizzle olive oil on the dish before serving, and offer red pepper flakes for those who like extra spice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens