Puttanesca Blanca Linguine

Puttanesca Blanca Linguine

1 Review 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Alexis
Recipe by  Alexis

“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.)”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

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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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Review (1)

Rate This Recipe
pomplemousse
0

pomplemousse

Pretty good. I prefer my puttanesca with tomatoes, but I guess that's what makes this blanca? The fish sauce made for good flavor, but I'm not a fan of the chile paste. Too spicy for me and didn't allow the flavors of the olives and capers to pop as much as I like. Maybe it's the brand I used, though; I don't think we have the brand in our area that the recipe submitter mentioned. At any rate, it was fun to try this dish--it's a take on puttanesca I haven't tried before. I don't think I'll make it again since I adore traditional puttanesca but it's a very nice recipe--thanks for sharing!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 335 cal
  • 17%
  • Fat
  • 31.9 g
  • 49%
  • Carbs
  • 11.3 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2068 mg
  • 83%

Based on a 2,000 calorie diet

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