Puttanesca Blanca Linguine recipe
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Ingredients
- ½ pound spinach linguine ¼ cup extra-virgin olive oil 3 tablespoons fish sauce 1 teaspoon chile paste 2 cloves garlic, minced ½ red bell pepper, chopped 12 oil-cured black olives, halved and pitted 1 tablespoon capers ¼ teaspoon dried oregano, or to taste ground black pepper to taste
Nutrition Info
- 335.3 caloriescarbohydrate: 11.3 gcholesterol: : -fat: 31.9 gfiber: 2.2 gprotein: 2.7 gsaturatedFat: 4.5 gservingSize: -sodium: 2068.1 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Puttanesca Blanca Linguine
Directions
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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.