Linguine Puttanesca

• Vegetarian

• Produce

  • 2 tbsp Garlic
  • 1 (28-ounce can Tomatoes, whole

• Condiments

  • 2 tbsp Capers
  • 1 tsp Miso paste
  • 1 cup Olives

• Pasta & Grains

  • 1 lb Linguine noodles

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground coarse
  • 1/4 tsp Kosher salt
  • 1/4 tsp Red pepper flakes

• Oils & Vinegars

  • 4 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan cheese, grated

Found on thewanderlustkitchen.com

Description

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• 4 tablespoons extra virgin olive oil
• 2 tablespoons freshly grated garlic
• 1/4 teaspoon red pepper flakes
• 1 cup roughly chopped olives
• 2 tablespoons capers
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground coarse black pepper
• 1 teaspoon miso paste (optional)
• 1 pound linguine noodles
• Grated parmesan cheese for serving (optional)

Directions

• Place the whole tomatoes in a large bowl; use your hands to squeeze and crush the tomatoes into a thick sauce. Set aside.
• Heat the olive oil in a large skillet set over medium heat. Add the grated garlic and red pepper flakes; fry for 60 to 90 seconds, until the garlic is fragrant. Immediately add the tomatoes, olives, capers, salt, pepper, and miso (if using) to the pan. Stir well; turn the heat down to low and simmer, uncovered, for 20 minutes.
• Meanwhile, prepare the linguine according to package instructions for al dente. Drain the pasta and add to the pan of simmered puttanesca sauce. Toss well; serve with grated parmesan if desired.