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Friday, August 26, 2016

puttanesca blanca linguine

Ingredients

  • Servings: 2
  • 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

Recipe

    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • 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.
  • 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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